Gelato with hazelnuts and nutmeg

Ingredients:

• 1.5 cups shelled and peeled hazelnuts
• 2 cups whole milk
• 2 cups heavy cream
• 1 cup of sugar
• 0.5 tsp freshly grated nutmeg
• 1/8 tsp fine salt
• 8 large egg yolks
• 1/3 cup Nutella chocolate-hazelnut spread

Preparation:

1. Preheat oven to 175°C, spread hazelnuts on a baking sheet, and toast until golden brown, about 8 minutes. Cool and coarsely chop.
2. In a medium saucepan, combine the hazelnuts, milk, cream, sugar, nutmeg, and salt over medium heat. Bring to a boil, remove from heat, cover, and let steep for 1 hour. Strain the mixture through a fine-mesh sieve and discard any solids.
3. Place the yolks in a large bowl and whisk until smooth. Pour in the strained milk mixture and whisk until smooth. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until thickened and coats the back of the spoon and the temperature registers 165°F to 175°F on a candy thermometer, about 10 minutes.
4. Immediately strain the custard into a bowl. Place the bowl in a larger bowl of ice water and stir until completely cool. Refrigerate the custard for about 2 hours.
5. Freeze the custard in an ice cream maker according to the manufacturer's instructions. Once it's slightly set, add Nutella, one spoonful at a time, whisking after each addition to create chocolate chunks in the ice cream. Transfer the ice cream to a quart-size, airtight container and freeze until the gelato hardens, about 2 hours. Best consumed within 3 days.