Step 1

Temper eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)

Step 2

When the milk is hot, pour 1/2 cup at a time into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan and heat again to 165 degrees.

Step 3

Add remaining ingredients. Pour the hot mixture into an 8-cup measuring cup or large bowl. After it cools off some, add the remaining sugar, heavy cream, orange juice, and vanilla extract. Whisk well.

Step 4

Zest the orange. Use a grater to zest one large orange. Add the zest to the mixture and whisk again.

Step 5

Chill. Chill the ice cream mixture in the refrigerator until VERY cold.

Step 6

Churn ice cream. Start your 2-quart ice cream maker (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Churn Nutella ice cream until it becomes thick and creamy.You’ll see the ice cream start to thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 25-35 minutes or so.)

Step 7

Freeze. Pour Nutella ice cream into a freezer-safe container. Place the airtight container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.

Step 8

Serve. Serve orange creamsicle ice cream in cones or serving bowls.