2 c. whole milk
1 c. heavy cream
1/2 c. sugar, plus 1/4 c.
4 egg yolks
1/2 t. vanilla extract
1/2 c. nutella
1/2 c. toasted hazelnuts, crushed, for garnish, if desired
In a saucepan combine the milk, cream, and 1/2 c. 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.
Slowly pour 1/2 c. of the warm milk and cream mixture into the egg mixture while stirring.
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 into the bowl.
Stir in the vanilla and nutella until they dissolve.
Chill mixture completely.
Process in ice cream machine according to manufacturers instructions. Yum!
