INGREDIENTS

• 500ml (2 cups) double cream
• 250ml (1 cup) whole milk
• 125ml (½ cup) + 15ml (1 tbsp) 
• 6 large egg yolks
• 75ml (5 tbsp) Nutella
• 90ml (6 tbsp) chopped, toasted hazelnuts
• Extra Nutella, for serving

INSTRUCTIONS

1. Combine the cream, milk and 15ml (1 tbsp) sugar in a saucepan. Bring to a slow simmer then remove from the heat.
2. Stir in the Nutella until it’s dissolved. Bring the mixture back up to a slow simmer.
3. While the Nutella mixture being brought up to heat, take a large bowl, whisk together the 125ml (½ cup) sugar and egg yolks. Continue whisking until the egg mixture has doubled in volume and has a light yellow consistency.
4. Temper hot milk into the sugar yolk mixture, by slowly adding hot milk about 60ml (¼ cup) at a time, whisking to distribute heat. Once all the milk has been added, transfer mixture back into the saucepan.
5. Place the saucepan over medium-low heat. Stir until mixture reaches nappé consistency, or 80°C (180°F) on a kitchen thermometer. Let mixture sit at this temperature for 5 minutes to pasteurise the eggs.
6. Pour the contents to a large bowl and place it in cold water in order for the mixture to cool down while you stir it.
7. Select ice cream mode and churn the Nutella and hazelnut mixture. Add half of the hazelnuts halfway through the churning process.
8. Add the hazelnuts halfway through the churning process.
9. Once the volume has increased by half and reached a soft serve consistency, transfer mixture into an airtight container and let harden in the freezer for at least 30 minutes before serving.
10. Decorate with swirls of Nutella and crushed Ferrero Rocher balls.