Melissa Clarks Chocolate Hazelnut Ice Cream

Ingredients

• 1 cup heavy cream
• 2 cups whole milk
• 1/4 cup sugar
• 18 teaspoon fine sea salt
• 6 large egg yolks
• 1 cup chocolate hazelnut spread (such as Nutella)
• 1 teaspoon vanilla extract

Instructions

1. In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes.
2. Remove pot from heat.
3. In a separate bowl, whisk yolks.
4. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
5. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
6. Strain through a fine-mesh sieve into a bowl.
7. Whisk chocolate hazelnut spread and vanilla extract into base.
8. Cool mixture to room temperature.
9. Cover and chill at least 4 hours or overnight.
10. Churn in an ice cream machine according to manufacturers instructions.
11. Serve directly from the machine for soft serve, or store in freezer until needed.