Whisk the egg yolks in a mixing bowl.

Pour the sugar and heavy cream in a pan and place on medium heat. Keep stirring until it’s warm and the sugar is dissolved. Take the pan off the heat once done.

Pour ⅓ cup of the warm cream to the egg yolk and whisk as your pour. Once it’s mixed, pour it back into the warm cream.

Add the chocolate chips and Nutella to the mixture and whisk until its combined. Place it back at medium heat and stir for 3 minutes.

Strain the mixture and let it cool completely in the refrigerator before you churn it using the ice cream machine. When you churn, add the cookie chunks in between (keep the chunks medium, not too tiny or too big).

If you are not using ice cream machine, pour the custard in a mixing bowl along with cookie chunks and put it in the freezer. Take it out after every 2 hours and whisk. If you are using a stand mixer or an electric whisker, it will make the task easy. You have to repeat the process few times until the consistency looks creamy and it is set.