Take a bowl, whisk in the eggs and sugar together for 2-3 minutes until they are light and fluffy.
Take a pan, pour in the heavy cream and milk in together and heat it.
Gently pour in the egg mixture into the cream-milk mixture and whisk it continuously for 5-6 minutes on a low flame till the mixture is thick, which signifies that the eggs are cooked.
Take this pan off the stove and whisk in the nutella to form a smooth mixture.
Strain this mixture into the container and let it cool.
Once cooled, cover the container with a lid and place this ice cream in the freezer for 8-9 hours or overnight.
Serve when it is firm and chilled to enjoy!