Nutella Ice Cream with Chocolate Hazelnut Granola

For the Nutella ice cream (yields 1 quart):

In a medium saucepan over medium heat, whisk together the milk, heavy cream and sugar, and warm until hot (but not boiling).

Put the egg yolks into a heat safe bowl and lightly beat them. Once the cream mixture is hot, pour about 1 cup of the hot mixture into the lightly beaten egg yolks, whisking constantly until combined.

Pour the milk-egg mixture back into the saucepan, and cook on low heat, stirring constantly, until it reaches 175°F on a candy thermometer.

Strain the ice cream custard through a fine sieve into a large bowl, then whisk in the Nutella until completely dissolved in the ice cream custard.

Cover the surface of the ice cream base with plastic wrap, and freeze for 1-2 hours (or refrigerate overnight) until very cold.

Once cold, pour into your ice cream maker and freeze according to manufacturer’s instructions.

Pour the ice cream into a container and freeze for at least 3 hours before enjoying!

For the granola topping:

Preheat the oven to 325°F and line a rimmed baking sheet with a Silpat or parchment paper.

In the bowl of your mixer, beat the melted butter, melted chocolate chips, honey and sugar on medium speed until combined.

Add the shredded coconut, oats, salt and chocolate chips, and mix on low until the ingredients are mixed in well.

Pour the granola mixture onto the lined baking sheet, using your hands or a spatula to spread the mixture around.

Bake the granola at 325°F for 10 minutes, then remove from the oven. Use a spatula to mix in the chopped hazelnuts. Return to the oven and bake for an additional 10 minutes.

Once done, remove from the oven and use a spatula to break apart the granola.

Cool completely before serving. When ready to serve, add the granola topping over scoops of the ice cream, and enjoy!