Chocolate Hazelnut Ice Cream with Candied Hazelnuts

Ok, I have to squeeze in a few more sweets before the new year hits and I actually think about experimenting with “clean living: eek! My daughter Pia looooves Nutella!(chocolate-hazelnut spread) and my husband and I happen to be pretty big fans of chocolate and hazelnut too. When Pia wanted to make ice cream the other day, I opened the cupboard to see what we had around. A big container of Nutella caught my eye. I also happened to have candied hazelnuts (from the grocery store) and a half a cup of strong black coffee left in my cup- and the rest is history, (or at least a big gooey bowl of ice cream)…

Chocolate-Hazelnut Ice Cream with Candied Hazelnuts

3 cups cream
½ cup strong coffee
2 tsp good vanilla extract

2 eggs, plus 2 yolks
1 cup sugar
½ cup Nutella

1 1/2 cups candied hazelnuts

In a small pot, add the cream, coffee and vanilla and heat over medium until just scalded. Set aside to cool.

In the bowl of a standing mixer, beat the eggs until fluffy.

Add the sugar and beat until very pale and fluffy.

Add the Nutella to the eggs and sugar and whip until creamy and well combined.

Temper the eggs, sugar and Nutella mixture with the hot cream. (Which means to add a little bit at a time, while mixing, to gently cook the eggs- not scramble them!)

Pour the mixture back in a small pot and heat gently until the ice cream base is thick enough to coat the back of a wooden spoon.

Pour the custard into a bowl and refrigerate for at least an hour, or until cold.

Freeze the ice cream in an ice cream maker according to the manufacturers directions.

Roughly chop the hazelnuts.

Half way through the freezing process, add the candied hazelnuts.

Put the soft serve textured ice cream in a container and freeze for several hours to overnight.

Scoop and Enjoy!