2 cups whole milk
1 cup heavy whipping cream
3/4 cup granulated sugar
1/2 teaspoon kosher salt
1 teaspoon vanilla bean paste
6 large egg yolks
1 cup prepared chocolate-hazelnut spread, such as Nutella

2 cup s whole milk 1 cup heavy whipping cream 3/4 cup granulated sugar 1/2 teaspoon kosher salt 1 teaspoon vanilla bean paste 6 large egg yolks 1 cup prepared chocolate-hazelnut spread, such as Nutella

Prepare an ice bath. Place a 1-quart freezer-safe container with a tight fitting lid in the freezer to chill. Set up and pre-chill ice cream maker.
1. To prepare gelato: To a medium saucepan, combine the milk, heavy cream, sugar, and salt. Place over medium heat, bring just to simmer, and remove from heat.
2. To a large bowl, whisk egg yolks until they lighten in color. Temper the yolks by slowly adding the warm cream mixture to the yolks, 1 ladle at a time, whisking continuously. When about a third of the cream mixture has been added to the yolks, pour the warmed yolk mixture back into the saucepan with the rest of the cream and return to the stove over medium heat. Cook, stirring constantly, until the mixture thickens and reaches 170°F to 175°F on an instant-read thermometer, about 5 minutes. Do not allow the mixture to boil.
3. Strain the custard through a fine-mesh strainer into a clean medium bowl and place custard over an ice bath or refrigerate until cold. Transfer custard to an ice cream maker and churn according to the manufacturers' instructions. Before scooping gelato into a container for freezing, drop heaping spoonful of hazelnut-chocolate spread into gelato base and churn for about 30 seconds so that it can be pulled through and stretched into ribbons. Transfer to a container and freeze until solid, about 2
4. To serve: Scoop into bowl.