Toasted Hazelnut And Chocolate Ice Cream

• 2 large eggs
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1 cup whole milk
• 1-1/2 cups heavy whipping cream
• 1/2 cup Nutella
• 3 ounces semisweet chocolate, chopped
• 1/2 cup chopped blanched hazelnuts, toasted

1. In a small heavy saucepan, whisk eggs, sugar and salt until blended; stir in milk. Cook over medium-low heat until a thermometer reads at least 160u0b0, stirring constantly. Do not allow to boil. Remove from heat.
2. Strain into a bowl; whisk in cream and Nutella until smooth. Stir in chopped chocolate. Press plastic wrap onto surface of custard. Refrigerate overnight.
3. Pour custard into cylinder of ice cream freezer; freeze according to manufacturer's directions, adding hazelnuts during the last 2 minutes of processing. Transfer ice cream to freezer containers, allowing headspace for expansion; freeze until firm, 2-4 hours.

eggs, sugar, salt, milk, heavy whipping cream, nutella, semisweet chocolate, blanched hazelnuts

Taken from www.tasteofhome.com/recipes/toasted-hazelnut-and-chocolate-ice-cream/ (may not work)