Yield: 6-8 servings (about 4 cups)
* 2 cups whole milk
* 1 cup heavy cream
* 1/2 cup sugar, plus 1/4 cup
* 4 egg yolks
* 1/2 teaspoon vanilla extract
* 1/2 cup chocolate-hazelnut spread (recommended: Nutella)
* 1/2 cup toasted hazelnuts, crushed, for garnish
In a saucepan combine the milk, cream, and 1/2 cup sugar over medium
heat. Cook until the sugar dissolves, about 5 minutes.
Meanwhile, in a medium bowl whip the egg yolks with the remaining
sugar using an electric mixer until the eggs have become thick and
pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream
mixture into the 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, about
7 to 10 minutes.
Place a strainer over a medium bowl and pour the warm custard mixture
through the strainer. Stir in the vanilla and hazelnut spread until it
dissolves. Chill mixture completely before pouring into an ice cream
maker and follow manufacturer's instructions to freeze. To serve,
scoop gelato into serving bowls and top with hazelnuts.