* 2 cups whole milk
* 1 cup heavy cream
* 1/2 cup plus 1/4 cup sugar
* 4 egg yolks
* 1/2 tsp vanilla extract
* 1/2 cup chocolate-hazelnut spread (Nutella)
* 1/2 cup toasted, crushed hazelnuts
In a saucepan, combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves.
Meanwhile, whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow.
Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir.
Add egg mixture back into saucepan. Cook over low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon.
Pour mixture through a strainer. Stir in vanilla and hazelnut spread until it dissolves.
Chill mixture completely before pouring into an ice cream maker. Follow manufacturer’s instructions.
To serve, scoop gelato into serving bowls and top with toasted hazelnuts.