Hazelnut Oreo Ice Cream

• 2 cups Heavy Whipping Cream
• 1 cup Whole Milk
• 1/4 teaspoons Kosher Salt
• 13 ounces, weight Jar Nutella
• 6 Egg Yolks
• 12 Oreo Cookies, Crushed
• 1/2 cups Hazelnuts, Chopped

1. Note this is best if you plan ahead and refrigerate the ice cream base overnight. Also the churned ice cream should freeze for an additional 4 hours after churning.
2. Whisk cream, milk, salt, and Nutella together in a medium saucepan, over medium heat just until the mixture begins to form bubbles around the edges. Remove the cream mixture from the heat; set aside.
3. Whisk egg yolks in a small bowl, and then gradually whisk in 1 cup of the cream adding it 1/4-cup at a time. Whisk the entire egg mixture into the cream mixture, and then return the saucepan to medium heat and cook until the ice cream base coats the back of a spoon. This should take between 5 and 7 minutes.
4. Strain the ice cream through a fine mesh strainer into a glass container or bowl, and then allow it to come to room temperature. Cover and refrigerate the ice cream base overnight.
5. Prep your ice cream maker according to manufacturer's instructions.
6. Churn the ice cream base in your ice cream maker for 20 to 25 minutes. Place the ice cream in a large mixing bowl and fold in the crushed Oreo cookies and the chopped hazelnuts.
7. Spoon the finished ice cream into a freezer safe container and freeze for at least 4 hours before serving.

cream, milk, ubc, nutella, egg yolks, oreo cookies, hazelnuts

Taken from tastykitchen.com/recipes/desserts/hazelnut-oreo-ice-cream/ (may not work)