Chocolate Hazelnut Ice Cream with Candied Hazelnuts

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

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

Add the sugar and beat until very pale and fluffy.

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

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!)

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.

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

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

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

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

Scoop and enjoy!