I love Nutella. It’s amazing and I have been eating it since I was a little girl. Since getting my ice cream maker I have made enough ice cream to feed 5 families. I thought my favorite was the Lemon/Lime Sorbet I made but, now I think it’s this!!
2 cups whole milk
1 cup heavy cream
1/2 cup sugar plus 1/4 cup set aside
4 egg yolks
1/2 teaspoon vanilla extract
1/2 cup Nutella
1/2 toasted hazelnuts (if you want for garnish, I didn’t have them and it was still delicious)
Combine the milk, cream and 1/2 cup sugar over medium heat. Cook about 5 minutes, until the sugar dissolves.
Whip the egg yolks and the remaining sugar with an electric mixer until the eggs become thick and pale yellow, it takes about 4 minutes. Pour 1/2 cup of the warm milk mixture into the egg mix and stir until combined. Then add this mixture back into the saucepan. Cook over low hear, stirring constantly, until it becomes thick enough to coat the back of a wooden spoon, about 8-10 minutes.
Strain your warm custard mix into a bowl (there will be a few pieces of custard that almost curdle…that’s fine). Stir in the vanilla and hazelnut spread until it dissolves. Chill your mixture in the fridge for at least an hour. Place in your ice cream maker for 20 minutes and put into freezer safe container. I recommend freezing it for at least 3 hours before eating. If you are using the hazelnuts toast them lightly and place on top of scooped gelato.