Melissa Clarks Chocolate Hazelnut Ice Cream

• 1 cup heavy cream
• 2 cups whole milk
• 1/4 cup sugar
• 18 teaspoon fine sea salt
• 6 large egg yolks
• 1 cup chocolate hazelnut spread (such as Nutella)
• 1 teaspoon vanilla extract

1. In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes.
2. Remove pot from heat.
3. In a separate bowl, whisk yolks.
4. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
5. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
6. Strain through a fine-mesh sieve into a bowl.
7. Whisk chocolate hazelnut spread and vanilla extract into base.
8. Cool mixture to room temperature.
9. Cover and chill at least 4 hours or overnight.
10. Churn in an ice cream machine according to manufacturers instructions.
11. Serve directly from the machine for soft serve, or store in freezer until needed.

heavy cream, milk, sugar, salt, egg yolks, chocolate hazelnut spread, vanilla

Taken from cooking.nytimes.com/recipes/1016625 (may not work)