Her Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup sugar, plus 1/4 cup
- 4 egg yolks
- 1/2 teaspoon vanilla
extract
- 1/2 cup chocolate-hazelnut spread (recommended: Nutella)
- 1/2 cup toasted hazelnuts, crushed, for garnish
My Ingredients
- 2 cups fat free milk
- 1 cup light cream
- 1/2 cup sugar, plus 1/4 cup
- 2 egg yolks, 2 egg whites
- 1/2 teaspoon vanilla
- 1/3 cup chocolate-hazelnut spread (recommended: Nutella)
How you start is you combine milk, cream, and 1/2 cup sugar in a pan over medium heat. While the combination is cooking combine egg whites, yolks, and 1/4 cup sugar in a bowl. Whisk until mixture turns a pale yellow (about 4 minutes)
Then once the mixture on the stove is warm (DO NOT LET IT BUBBLE) add 1/2 cup of the stove mixture into the egg mixture and whisk. You are basically gradually adding the hot mixture to the eggs so that when you combine them the eggs don't cook (like scrambled eggs) and ruin your gelato. After adding 1/2 cup hot mixture and whisking pour the egg mixture into the saucer pan on the stove.
Let the mixture cook for about 7-10 minutes. You will know when the gelato is done when it can coat the back of a wooden spoon!
Once finished pour mixture into a large bowl.
Add Nutella and vanilla extract. 
And stir until the mixture turns a lovely chocolate color
Refrigerate until the mixture is cold. DO NOT stick hot liquid into an ice cream machine! It will not work! Make sure the mixture is completely cooled through about an hour in the fridge. After completely cooled take mixture and poor into whatever ice cream machine you have and follow the manufactures instructions 
After the Gelato has hardened (25 minutes) place it in a freezer safe container and freeze over night! Then VIOLA!
Garnish with whatever topping you'd like or eat by itself! A delicious spin on a very fatty recipe!
ENJOY
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