Toasted Hazelnut And Chocolate Ice Cream

1. 1

   In a small heavy saucepan, whisk eggs, sugar and salt until blended; stir in milk. Cook over medium-low heat until a thermometer reads at least 160u00b0, stirring constantly. Do not allow to boil. Remove from heat.

2. 2

   Strain into a bowl; whisk in cream and Nutella until smooth. Stir in chopped chocolate. Press plastic wrap onto surface of custard. Refrigerate overnight.

3. 3

   Pour custard into cylinder of ice cream freezer; freeze according to manufacturer's directions, adding hazelnuts during the last 2 minutes of processing. Transfer ice cream to freezer containers, allowing headspace for expansion; freeze until firm, 2-4 hours.

* Per serving · 4 servings · Values may vary.

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