I could spend an hour talking about ice cream but I could spend two hours talking about gelato. I was pretty sure that I would never be able to make gelato like the Italians but I'm pretty sure I succeeded. This was incredibly smooth and creamy. It's still a little surreal that I made it. My tips for this are: make sure that you follow these directions to a tee and also don't believe that it will only take you 15 minutes to make the custard because if you do you will be embarrassingly late to your hair appointment. I know from personal experience (sorry Kristi!).
1 cup heavy cream
1/2 cup sugar, plus 1/4 cup
4 egg yolks
1/2 teaspoon vanilla
1/2 cup Nutella
1/2 cup toasted hazelnuts (for garnish)
In a small saucepan combine the milk, heavy cream and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes. Do not boil.
Meanwhile, in a medium bowl whisk the egg yolks with the remaining 1/4 cup sugar until fluffy and pale yellow (it will kind of look like yellow cake batter). Add 1/2 cup of the warm milk/cream mixture to the egg mixture and beat to combine. Pour the entire egg mixture into the saucepan and cook, stirring, on low-medium heat. You may have to turn it up or down depending on your stove's temperature (do not boil). Stir this mixture until it is very thick and coats the back of a wooden spoon (should look like this), about 10 minutes.
Place a sieve over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and the Nutella and whisk until smooth. Chill mixture completely (several hours) until very cold. Pour into an ice cream maker and follow directions to freeze. Top with toasted hazelnuts.