Whisk the 4 egg yolks with  1/4 c. of the sugar until smooth and thickened (4-5 minutes).  Set aside.

Put the 2 cups milk and 1 cup cream (or Half and Half) in a saucepan with 1/2 cup of the sugar and heat on low until the milk is hot. Stir in about 1/4-1/2 cup of the milk into the beaten egg yolk/sugar mixture and then pour this mixture slowly back into the saucepan. Stir constantly about 7-8 minutes or until the back of a wooden spoon is coated with the custard mixture. (You will know this is ready when you can draw your finger across the spoon and the mixture does not come back together but leaves a path down the spoon back.)

Strain the custard mixture into a bowl and stir in the Nutella and vanilla until melted. Chill this until very cold before putting into your ice cream maker.

Once chilled, pour into ice cream maker and freeze according to your machines instructions. When the gelato is almost frozen, add in the crushed raspberries. To serve, top with toasted hazelnuts and a few raspberries and mint leaves for garnish.  Enjoy!