Ingredients

• 2 cups whole milk

• ¾ cup heavy cream

• ½ cup white sugar

• 1 cup chocolate-hazelnut spread (such as Nutella), divided

• 1 teaspoon vanilla extract

1. Combine milk, cream, and sugar in a saucepan over medium heat; cook and stir until sugar dissolves, 3 to 5 minutes. Add 1/2 cup chocolate-hazelnut spread and vanilla extract; whisk until incorporated and no more chocolate specks. Do not let mixture come to a boil. Remove from heat; cool.

2. Place the mixture in the refrigerator to chill until cold, or transfer it to an ice cream maker and select the cooling-only mode until the mixture is chilled.
3. Pour the mixture into the ice cream maker and select the ice cream mode.

4. Meanwhile, place remaining 1/2 cup chocolate-hazelnut spread in a small microwave-safe bowl; microwave on high until slightly melted, about 30 seconds.

5. Transfer gelato to an airtight freezer-safe container. Drizzle with melted spread; run a knife through to swirl throughout gelato. Freeze until set, 4 hours to overnight.