Nutella is to Italy what peanut butter is to the United States. It is used in sandwiches, pastries … you name it. Made of hazelnuts and cocoa powder, it makes the perfect complement to hazelnut gelato.

1. Combine hazelnuts and sugar in blender or food processor, and pulse until well chopped. Add milk, cream, and salt to a medium saucepan. Add hazelnut mixture and bring to a boil over medium heat. Remove from heat and steep for 1–2 hours.

2. Place a strainer over a medium saucepan, and pour the hazelnut milk mixture into it. Wring the juices out of the strained hazelnuts into the saucepan. Discard nuts and bring mixture to a simmer.

3. In a separate bowl, whisk egg yolks. Once milk mixture is hot, temper the yolks by adding half of the mixture into the eggs, whisking constantly. Return mixture to saucepan, and heat until thickened. Remove from heat and stir in the Frangelico.

4. Chill 4 hours or overnight.

5. Add to ice cream maker and follow manufacturer's instructions for freezing. Just before gelato is frozen, swirl in the Nutella. Stop the churning as soon as the gelato is just frozen.