Hazelnut Gelato Recipe

Combine milk cream and 1/3 cup sugar in a saucepan over medium heat; cook and stir until sugar dissolves 3 to 5 minutes.

Beat egg yolks and 1/3 cup sugar together in a bowl until mixture is light yellow about 4 minutes. Stir 1/2 cup milk mixture into egg mixture until smooth; pour into the remaining milk mixture in the saucepan stirring continuously. Cook stirring continuously until mixture thickens enough to coat the back of a metal spoon 8 to 10 minutes; remove from heat.

Stir chocolate hazelnut spread espresso powder and vanilla extract into milk mixture until well combined; pour through a mesh strainer into a bowl. Refrigerate mixture until cold about 3 hours.

Pour milk mixture into an ice cream maker and freeze according to manufacturer's instructions.