Chocolate Hazelnut Ice Cream With Candied Hazelnuts

1. 1

   In a small pot, add the cream, coffee and vanilla and heat over medium heat until just scalded. Set aside to cool.

2. 2

   In the bowl of a standing mixer, beat the eggs until fluffy.

3. 3

   Add the sugar and beat until very pale and fluffy.

4. 4

   Add the Nutella to the eggs and sugar and whip until creamy and well combined.

5. 5

   Temper the eggs, sugar and Nutella mixture with the hot cream.(Which means to add a little bit at a time, while mixing, to gently cook the eggs and not scramble them!)

6. 6

   Pour the mixture back in a small pot and heat gently until the ice cream base is thick enough to coat the back of a wooden spoon.

7. 7

   Pour the custard into a bowl and refrigerate for at least an hour, or until cold.

8. 8

   Freeze the ice cream in an ice cream maker according to the manufacturer's directions.

9. 9

   Roughly chop the hazelnuts. Halfway through the freezing process, add the candied hazelnuts.

10. 10

    Put the soft-serve-textured ice cream in a container and freeze for several hours to overnight.

11. 11

    Scoop and enjoy!

* Per serving · 4 servings · Values may vary.

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