Hazelnut and Nutmeg Gelato

• 1 1/2 cups skinned hazelnuts
• 2 cups whole milk
• 2 cups heavy cream
• 1 cup sugar
• 1/2 teaspoon freshly grated nutmeg
• 1/8 teaspoon fine salt
• 8 large egg yolks
• 1/3 cup Nutella

1. 1.
2. Preheat the oven to 350 degrees F. Spread the hazelnuts on a baking sheet and toast in the oven until lightly browned, about 8 minutes.
3. Cool and coarsely chop.
4. 2.
5. In a medium saucepan, combine the hazelnuts, milk, cream, sugar, nutmeg, and salt and place over medium heat.
6. Allow the mixture to reach a bare simmer, remove from the heat, cover, and let steep 1 hour.
7. Strain the mixture through a fine-mesh sieve and discard the solids.
8. 3.
9. Place the yolks in a large bowl and whisk until smooth.
10. Pour in the strained milk mixture and whisk to combine.
11. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon and registers between 170 degrees F and 175 degrees F on an instant-read or candy thermometer, about 10 minutes.
12. 4.
13. Immediately strain the custard into a bowl.
14. Set the bowl in a larger bowl of ice water and stir until cool.
15. Refrigerate the custard until very cold, about 2 hours.
16. 5.
17. Freeze the custard in an ice cream maker according to the manufacturer's instructions.
18. When just about frozen, add the Nutella, a spoonful at a time, churning after each addition to create flecks in the gelato.
19. Transfer the gelato to an airtight container and freeze until firm, about 2 hours.
20. Best if eaten within 3 days.

hazelnuts, milk, heavy cream, sugar, nutmeg, salt, egg yolks, nutella

Taken from www.foodnetwork.com/recipes/food-network-kitchens/hazelnut-and-nutmeg-gelato-recipe.html (may not work)