Chocolate Hazelnut Gelato - cooking recipe

Ingredients

1 cup hazelnuts
1 2/3 cups milk
2 1/2 cups light cream
6 None egg yolks
1/3 cup sugar
3/4 cup chocolate hazelnut spread

Preparation

Preheat the oven to 350\u00b0F.
Place nuts in small shallow baking pan. Toast about 8 mins or until skins begin to split. Place nuts in clean tea towel. Rub vigorously to remove skins. Discard skins; chop nuts coarsely.
Bring milk, cream and nuts to a boil in medium saucepan. Cover; remove from heat.
Whisk egg yolks and sugar in large bowl until creamy. Gradually whisk hot milk mixture into egg mixture. Return mixture to same pan. Stir on low heat, without boiling, until custard mixture thickens slightly. Add chocolate hazelnut spread; whisk until combined.
Strain custard into large heatproof bowl, discarding nuts. Cover surface of custard with plastic wrap. Cool slightly then refrigerate about 1 hour or until cold.
Pour custard into ice-cream maker. Churn according to manufacturer's directions. Serve gelato in ice cream cones, if desired.