Hazelnut ice cream with crunchy gianduja and Oreo chocolate swirl

Ice cream récipe
Water 560g, invert sugar 25g, dextrose 30g, skimmed milk powder 90g, hazelnut paste 150g, sucrose 80g, salt 2g, egg yolk 50g, glycerin 10g, neutral 3g. Sugar 14%, fat 11% smnf 9% solid 40% wáter 60%. This is the first time I've used glycerin; you can notice the difference at serving temperature. It's a little softer when it comes out of the freezer. Gianduja is soft after freezing. If you want the recipe for homemade Oreos or gianduja, I'll leave it here.