Prep Time:
10 mins
Cook Time:
15 mins
Additional Time:
2 hrs 15 mins
Total Time:
2 hrs 40 mins
Servings:
8
Ingredients
2cupswhole milk
1cupheavy cream, divided
3/4cupsugar, divided
4largeegg yolks
1/2teaspoonvanilla extract
1/2 cupcocoa hazelnut spread (such as Nutella®)
1ouncehazelnuts, crushed, or as needed for garnish
Directions
Combine milk, cream, and 1/2 cup sugar in a saucepan over medium heat. Cook until sugar dissolves, about 5 minutes.
Beat egg yolks with the remaining 1/4 cup sugar in a bowl with an electric mixer until eggs become thick and pale yellow, about 4 minutes.
Pour 1/2 cup warm milk mixture into egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, 7 to 10 minutes.
Place a strainer over a bowl and pour the warm custard mixture through the strainer. Stir in vanilla and hazelnut spread until it dissolves.
Chill mixture completely, about 1 hour. Pour into an ice cream maker and churn until frozen according to manufacturer’s instructions, 15 to 20 minutes.
Transfer to a plastic container and place in the freezer for an hour before serving. Top with crushed hazelnuts for serving.
Cook’s Note
Remove ice cream from freezer for 5 to 10 minutes before serving.
Ice cream is best served in chilled glass or porcelain bowls. Scoop it with a hot, but dry, ice-cream spoon (soak it in boiling water, then wipe dry).
Nutrition Facts (per serving)
| 377 | Calories |
| 23g | Fat |
| 35g | Carbs |
| 8g | Protein |
