Cook Sugar-Free Crystals in a shallow pan until melted, add Hazelnuts and toss to coat. Take the pan off the heat while regularly tossing to prevent nuts sticking to each other.
Nutella flavored Anglaise
Mix the Cream and Cocoa in a pot and heat until almost simmering, then take it off the heat. Add Sweetener and flavors, and taste to balance the flavor.
Cook the yolks on a double broiler while whisking until ribbony, then gradually add a spoon at a time of the hot cream mixture while whisking.
Whisk the mixture over a gentle heat until it coats the back of a spoon
Cool the Anglaise in the fridge, under some cling wrap. I use an ice bath to get it cold quickly.
Make the Ice Cream
Add the cooled Anglaise to the Ice Cream maker and churn as usual. (Yes it turned green in the picture – magic)
Portion the Ice cream into moulds, and submerge candied Hazelnuts.