Gelato for breakfast. I do what I want.

I'm savoring this sunny 80 degree day because I don't know when we'll experience another. It has been a miserable spring even by Chicago standards. We've had a record-breaking number of cloudy days and most days have struggled to hit 50 degrees. Not fun.

So today, it's gelato for breakfast, a nice sunny stroll with the doggies and some late afternoon cocktails on a patio somewhere.

On another note, I've finalized all paperwork for the commercial kitchen, so I will finally be able to participate in a local farmers' market which begins on June 5. Hot damn.

Chocolate-Hazelnut Gelato
Adapted from Giada De Laurentiis

• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup sugar, plus 1/4 cup
• 4 egg yolks
• 1/2 teaspoon vanilla extract
• 1/2 cup chocolate-hazelnut spread (recommended: Nutella)
• 1/2 cup toasted hazelnuts, crushed

In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.

Meanwhile, 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, about 4 minutes. 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.

Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker along with crushed hazelnuts and follow manufacturer's instructions to freeze.

Makes approximately 4 cups.