Toasted Hazelnut and Chocolate Ice Cream

Directions

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 160°, 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.