1 cup semi-sweet chocolate chips, I use Ghiradelli
1/2 cup Nutella
1 egg plus 1 egg yolk
1/4 cup Frangelico
1/4 cup sugar
1/4 teaspoon kosher salt
1 1/2 cups whole milk
GARNISH: hazelnuts, toasted and chopped
1. Place the chocolate chips, Nutella, egg, egg yolk, Frangelico, sugar and kosher salt in your Ninja blender and blend until fairly homogenous.
NOTE: Why salt? This time the salt was needed to bring out the hazelnut flavor.
2. Meanwhile, put the milk in a little pan on the stovetop and heat just until it boils (watch it painstakingly so it doesn’t boilover). Turn on your Ninja blender again and spill in the hot milk. Mix until the mixture is smooth. Taste and include extra salt or sugar if necessary. Put into a chilled compartment (a huge drink shaker is great!) and freeze for 10 hours or more.
3. Decorate nutella ice cream with chopped toasted hazelnuts
Preparation time: 10 hours and 30 minutes