Toasted Hazelnut Gelato

Steps

1. Whisk 70 g caster or granulated sugar85 ml caster or granulated sugar⅓ cup granulated sugar105 g caster or granulated sugar120 ml caster or granulated sugar½ cup granulated sugar, 1½ tbsp cornflour1½ tbsp cornflour1½ tbsp cornstarch2 tbsp cornflour2 tbsp cornflour2 tbsp cornstarch and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt together in a saucepan.
2. Whisk in 290 ml whole milk290 ml whole milk1¼ cups whole milk435 ml whole milk440 ml whole milk1¾ cups whole milk a little at a time until smooth, then add 60 ml whipping cream60 ml whipping cream¼ cup heavy cream90 ml whipping cream90 ml whipping cream¼ cup + 2 tbsp heavy cream.
3. Cook over medium heat, whisking all the time, until it bubbles and thickens slightly, 5 to 7 minutes. Keep whisking for 1 more minute.
4. Take the pan off the heat and whisk in 50 g pure hazelnut paste50 ml pure hazelnut paste3 tbsp pure hazelnut paste75 g pure hazelnut paste70 ml pure hazelnut paste¼ cup + 1 tbsp pure hazelnut paste until completely smooth.
5. Pour into the tubpint, cool to room temperature, then put the lid on.
6. Once it is completely cool, freeze the tubpint on a level shelf for 24 hours.
7. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Gelato.
8. If it looks crumbly or powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin.

To serve: Top with chopped toasted hazelnuts for crunch.