Makes approximately 1 litre

INGREDIENTS

2 cups milk

 ½ cup chocolate hazelnut spread

½ teaspoon vanilla extract

 5 egg yolks

½ cup caster sugar

¼ cup roasted hazelnuts, finely chopped

METHOD

1. Place milk, hazelnut spread and vanilla extract into a medium heavy-based saucepan. Heat until spread has melted and mixture just starts to simmer.

2. Meanwhile beat egg yolks and sugar in a bowl until pale and thick. Once milk mixture is hot, slowly whisk into the egg mixture.

3. Clean saucepan and return mixture back to a low heat. Stir constantly with a wooden spoon until mixture has thickened and coats the back of the spoon.

4. Pour mixture into a heatproof bowl, cover and refrigerate until well chilled.

5. Pour mixture into ice cream bowl. Select ice cream mode to start mixing.

6. Add crushed hazelnuts once the mixture starts to thicken, which is usually about 5 minutes before the end of the mixing time.

7. Once mixture is frozen transfer to a freezer safe container and freezer for up to 1 week.