Directions

Combine the milk, cream, both sugars and a pinch of salt in a saucepan and bring to a low simmer over low heat just until the sugar is dissolved.  Do not boil.     

Whisk the egg yolks in a medium bowl.  Slowly add the warm cream mixture, whisking constantly to keep the eggs from scrambling.  Return the mixture to the saucepan and medium low to medium heat. Cook, stirring and constantly scraping the bottom of the pan, until the custard thickens and coats the back of the spatula. A clean track should hold its shape when you draw a line with your finger across the spatula.  Take off heat and immediately pour the custard through a strainer into a clean airtight container.  Stir in the whiskey.  Taste and adjust for salt.  Cool completely, then cover and refrigerate until thoroughly chilled, preferably overnight.

Freeze in your ice cream maker according to instructions.  Pour into a clean airtight container, press a piece of plastic wrap onto the surface, cover and place in your freezer to firm up.

For the hazelnut crumble, whisk together the flour, sugars, cinnamon and salt until thoroughly combined.  Cut the butter into small pieces and place on top of the dry ingredients.  Toss the mixture, thoroughly coating the butter with flour.  Rub the mixture together between thumb and fingers of both hands until all the butter is worked into the dry ingredients, pinching it here and there until it collects and resembles coarse crumbles.  Coarsely chop the hazelnuts and mix them in.  Chill for about an hour or so.

Heat the oven to 350 degrees F.  Prepare a baking sheet with parchment or a silpat.  Spread the crumble in an even layer and lightly pat into a rectangle about 10” by 7”. Bake the crumble until browned, about 10 – 12 minutes.  The mixture will look like a sheet of cookie crumbles.  Let it cool completely to set up.  Break into small pieces and store in an airtight container.