Nutella ice cream

In a small sauce pot combine milk, heavy cream, granulated sugar and vanilla bean paste.

Bring to a simmer over very low heat, stirring.

Temper the eggs with a splash of the hot milk mixture so they do not scramble, then incorporate them into the pot.

Add cold diced butter and cook about five minutes on low heat; finish with a few scoops of Nutella.

Strain the base through a strainer into a large bowl so no grit is left; stir to release heat, then chill in the freezer or fridge to about 40F.

Churn in the ice cream machine about 20 minutes to half an hour, until soft serve.

Freeze an additional half hour to harden.

Scoop into a chilled bowl or mug, dipping the scoop in warm water every two scoops or so.

Garnish with chopped chocolate and vanilla wafers.