Adapted from Giada De Laruentiis
- Combine milk, cream, and ½ c of sugar in a saucepan. Cook over medium heat until the sugar dissolves.
- In a medium bowl, whip the egg yolks and ¼ c of sugar until the eggs have become thick and pale yellow. Pour ½ c of the milk mixture into the egg mixture, stirring as you pour. Pour this mixture into the remaining milk mixture. Cook over low heat, stirring constantly, until the mixture coats the back of a wooden spoon, about 7-10 minutes. Remove from heat and add the vanilla and chocolate hazelnut spread. Stir until spread has dissolved.
- Chill mixture completely before pouring into an ice cream maker. Follow manufacturer’s instructions for churning, and freeze.
- Preheat oven to 300˚F. Spread the hazelnuts in an even layer on a baking sheet. Toast nuts in the oven until browned, stirring once (about 10 minutes.) Place hazelnuts in a clean towel, and rub the skins off. Let the hazelnuts cool off, and grind. Mix with the 2 Tbs of sugar. Sprinkle over a scoop of gelato.