In a saucepan combine the milk, cream, and 1/4 cup sugar over medium heat

Cook until the sugar dissolves, about 5 minutes

In a medium bowl, whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow

Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan

Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes

You may opt to strain the mixture, if desired

Stir in the chocolate hazelnut spread until it dissolves

Chill mixture completely before pouring into an ice cream maker

Follow the ice cream maker's instructions  

Serve with crushed hazelnuts, sprinkles, and/or crushed chocolate cookies