I figured out there is more to Nutella when I came across a great sounding ice cream recipe that required gianduja. After googling gianduja for five minutes, I finally discovered that gianduja is Nutella.
Nutella, as maybe everyone knew but me, is a chocolate/hazelnut spread, which, if you refrigerate (which you are not supposed to do) and eat directly from a spoon, tastes like home-made chocolate frosting. (Eating directly from the jar with a spoon is considered an off-label use.) I personally can't imagine eating this on toast, which appears to be the manufacturer's recommendation.
Costco sells two jars together, so I'm looking for recipes.
We enjoyed this ice cream:
3 cups mixture milk and cream. (I only had 1/2 cup cream, would be better with 2 cups cream.)
1/2 cup sugar
1/4 cup sugar
5 egg yolks
Heat together milk and 1/2 cup sugar until sugar dissolves.
Beat eggs and 1/4 cup sugar with mixer until light.
Slowly add 1/2 cup warm milk/sugar mixture to eggs, then add egg mixture slowly back to milk mixture and cook, stirring until it thickens and coats a wooden spoon.
This step always takes me forever, or I burn it. 15 minutes at least.
Stir in 1/2 cup Nutella and 1/2 teaspoon vanilla.
Chill and follow ice cream freezer instructions. (Grandma Fifi photobomb in Nutella reflection.)