Stark-raving hazelnuts frozen yogurt with candied hazelnuts

Blanch the hazelnuts three minutes in two cups of water with three tablespoons of baking soda. The water turns black.

Drain, dunk into an ice water bath, then rub the skins off between your fingertips.

Drain on paper towels, pat dry and roast in a 350F oven for five to seven minutes.

Bring the sugar, water and a pinch of salt to a boil over medium heat in a saute pan, swirling until it is a light golden amber.

Add the toasted hazelnuts and coat each one in the sugar, then turn out onto a parchment-lined baking sheet and separate with forks.

Cool about 15 minutes until hardened, then break the brittle into individual nuts.

Whisk the Greek yogurt, sugar, sifted cocoa powder, milk, salt, vanilla extract and instant coffee until completely homogeneous.

Cover and refrigerate at least eight hours; an extremely cold base matters for any ice cream.

Churn about 25 minutes in a machine, adding the candied hazelnuts in the last five minutes.

Scoop into a container at the consistency of a very thick milkshake and freeze at least two hours.