Chocolate hazelnut gelato

Place milk, hazelnut spread and vani extract into a medium heavy-based saucepan. Heat until spread has melted and mixture just starts to simmer.

Meanwhile beat egg yolks and sugar in a bowl until pale and thick. Once milk mixture is hot, slowly whisk into the egg mixture.

Clean saucepan and return mixture back to a low heat. Stir constantly with a wooden spoon until mixture has thickened and coats the back of the spoon.

Pour mixture into a heatproof bowl, cover and refrigerate until well chilled.

Attach the scraper paddle and thermal ice cream bowl to the planetary mixer.
Set the mixer to fold/ kneading setting, attach splash guard and pour the chilled ice cream mixture into the bowl. Churn mixture for 10-15 minutes or until desired consistency is reached.

Add crushed hazelnuts when mixture is almost finished churning.

Once mixture is frozen transfer to a freezer safe container and freeze for up to 1 week.