In a medium saucepan, combine cream and 1½ cups of the milk.

Set over medium/medium-low heat and bring to a simmer.

While cream/milk mixture is heating, put the remaining milk, sugar, cornstarch and salt into a small-medium mixing bowl.

Whisk to combine.

Once milk/cream mixture comes to a simmer, add the milk/sugar mixture and stir until fully combined.

Slowly whisk in the Nutella.

While still set over medium/medium-low heat, continuously stir until mixture boils and thickens to where it can coat the back of a spoon (about 10 to 15 minutes).

Remove pan from heat, strain and cool to room temperature.

Cover and refrigerate a minimum of at least 2 hours or overnight.

Whisk mixture together again before pouring into the ice cream maker.

Pour the mixture into the mixing bowl of an electric ice cream machine fitted with the paddle.

Turn machine on, set the timer and press start.

Let mix until thickened, about 30 minutes.

About 5 minutes before the mixture has finished, add the chopped pistachios through the top opening.

The gelato will have a soft, creamy texture.

If a firmer consistency is desired, transfer to an airtight container and place in freezer for about 2 hours.

Remove from freezer about 15 minutes before serving.