Beat the egg yolks with the sugar in a water bath until creamy for a few minutes, the mixture doubles and becomes light. Then stir in the mascarpone. Whip the cream until stiff and fold in. Put the mixture in the ice cream maker for about 25 minutes.
In the meantime, roast the hazelnuts in a pan on the stove. Then put it in a towel and rub off the thin dark brown skin. Roughly chop the hazelnuts, not too finely.
Let the Nutella melt in a bowl in a water bath or briefly put in the microwave.
Fill 1/3 of the finished ice cream from the ice cream maker into a freezer, then sprinkle 1/3 of the chopped hazelnuts over it and sprinkle 1/3 of the liquid Nutella over it. Then put another layer of ice on it and proceed as usual with the hazelnuts and Nutella.
Put the ice in the freezer and let it freeze for about 1 hour, then shape balls out of the mixture and serve.
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