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1. In a medium saucepan, combine the heavy cream, milk, and sugar. Bring to a simmer over medium heat, stirring occasionally. 2. In a medium bowl, whisk together the egg yolks and vanilla extract. 3. Slowly add the hot cream mixture to the egg yolks, whisking constantly. 4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it reaches 180 degrees F. 5. Remove from the heat and immediately pour into a heatproof bowl. Cover with plastic wrap and place in the refrigerator for at least 4 hours, or overnight. 6. Once the mixture has chilled, freeze it in an ice cream maker according to the manufacturer's instructions. 7. Once the gelato is frozen, add the chocolate chips and chopped hazelnuts and stir to combine. 8. Transfer the gelato to a freezer-safe container and freeze for at least 2 hours before serving. Enjoy!
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