• 2 eggs
• 2 c whole milk
• 1 c heavy cream
• ⅔ c sugar
• Pinch salt
• ½ t pure extract vanilla
• ½ c chocolate hazelnut spread (½ jar)
• Toasted hazelnuts, chopped (garnish)
No nutrition information available
1.Beat eggs with an electric mixer until pale yellow.
2.Combine milk, cream, sugar and salt in a saucepan. Cook over medium heat until mixture is scalded (slight film on top of mixture). Stir constantly to avoid scorching.
3.Add vanilla and hazelnut spread to mix well.
4.Pour mixture in a bowl through a strainer to remove any pieces. Chill completely. Freeze according to manufacturer’s directions.
5.Top with freshly toasted and chopped hazelnuts.