The day before: prepare your ice cream bowl according to the manufacturer’s instructions by chilling it for 24 hours beforehand or however long is recommended. If you have the option to change the freezer’s temperature, it should be at least -18 C or 0 F.

Pour the heavy cream into a large mixing bowl. Set a fine-mesh sieve over the mixing bowl.

In a medium saucepan set over medium heat, combine the milk and Nutella. Whisk continuously until the Nutella has fully melted and the mixture is smooth. Heat just until it’s about to simmer, then remove from the heat.

Slowly pour about 1/2 of the hot Nutella mixture into the egg yolk mixture, whisking constantly to temper the eggs.

Once tempered, pour the egg mixture back into the saucepan with the rest of the Nutella mixture.

Return the pan to low heat and cook, and stir constantly with a wooden spoon until it coats the back of the spoon and registers about 170 °F (77 °C) on an instant-read thermometer. This will take about 3-7 minutes. Be careful not to boil the mixture. The coagulation temperature is about 180 °F (83 °C), so keep an eye on it. My mixture had some tiny eggy bits, but they were removed when straining later on.

Strain the custard through the fine mesh sieve into a clean bowl to remove any bits of cooked egg.

Stir in the vanilla extract and sea salt until well combined.

Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions. The mixture should reach a soft-serve consistency.

Transfer the ice cream to a loaf pan. Press a piece of plastic wrap or wax paper directly on the surface to prevent ice crystals from forming. Freeze for at least 4-8 hours, or until firm. It’s easy to scoop if you freeze it longer.