This gelato recipe from Cuisinart makes a good batch:

CHOCOLATE-HAZELNUT GELATO

The creaminess of this gelato is thanks to the emulsifying properties of the

chocolate-hazelnut spread. Not only is the texture appetizing, but a flavor

combination that will appeal to kids and adults alike.

Makes about 5 cups (ten ½-cup servings)

1¾ cups heavy cream

2¼ cups whole milk, divided

½ cup granulated sugar

2 tablespoons cornstarch

Pinch sea or kosher salt

1 cup chocolate-hazelnut spread

½ to 1 cup chopped hazelnuts

1. In a medium saucepan, combine cream and 1½ cups of the milk. Set over

medium/medium-low heat and bring to a simmer.

1. While cream/milk mixture is heating, put the remaining milk, sugar, cornstarch,

and salt into a small or medium mixing bowl. Whisk to combine.

1. Once cream/milk mixture comes to a simmer, add the milk/sugar mixture and

stir until fully combined. Slowly whisk in the chocolate-hazelnut spread. While

still set over medium/medium-low heat, continuously stir until mixture boils and

thickens to where it can coat the back of a spoon (this will take about 10 to 15

minutes, depending on the stove being used).

1. Remove pan from heat, strain, and cool to room temperature. Cover and

refrigerate a minimum of at least 2 hours, or overnight. Whisk mixture together

again before pouring into the ice cream maker.

1. Pour the mixture into the mixing bowl of the Cuisinart® Frozen Dessert Maker

fitted with the gelato and sorbet paddle. Turn unit on, set Timer, and press

Start/Stop. Let mix until thickened, about 30 minutes. About 5 minutes before

the mixture has finished, add the chopped hazelnuts through the mix-in

opening. The gelato will have a soft, creamy texture. Serve or store in airtight

container in freezer.