Chocolate Hazelnut Truffles

Combine milk, cream, and a quarter cup of sugar in a medium-sized saucepan over medium heat; stir until the sugar has fully incorporated and dissolved, approximately 3 to 5 minutes. In a separate container, whisk egg yolks with the same amount of sugar until they have lightened in appearance, roughly 4 minutes. Mix half a cup of the milk mixture with the egg yolks and then pour all of the egg mixture into the saucepan, stirring constantly. Cook, stirring continuously, until the mixture has thickened to a consistency that coats the back of a metal spoon, 8 to 10 minutes. Remove from heat.

Add the chocolate hazelnut spread, a small amount of espresso powder, and a few drops of vanilla extract; stir until everything is well combined. Pour the mixture through a fine-mesh strainer into a bowl and refrigerate for several hours until it has chilled.

Transfer the gelato mixture to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the solidified gelato into a sealed container and place it in the freezer until it is solid.

To create the tartufo, scoop 4-ounce portions of gelato and shape them into balls using your hands. Create a small hole in each ball and insert one cherry; cover with gelato, and place on a baking sheet. Roll the gelato balls in grated chocolate until they are fully coated, and return them to the freezer until ready to serve. Serve with whipped cream, if desired.