• In a medium saucepan, combine the milk, cream, sugar, and salt over medium heat, stirring often to dissolve the sugar.
• In a small bowl, beat the egg yolks.
• Once the milk mixture is steaming, but not yet at a boil, slowly pour about 1/4 cup (60 milliliters) into the eggs while constantly whisking.
• Once incorporated, slowly stream in and whisk another 1/2 cup (120 milliliters).
• Slowly pour the mixture back into the saucepan over medium-low heat while whisking. Cook while continuing to stir until just thickened enough to coat the back of a spoon, 170-180˚F (77˚C-82˚C). Be careful not to overcook or it will curdle.
• Remove from heat and whisk in the vanilla extract.
• Pour the mixture through a fine mesh strainer into a large bowl.
• Cover and refrigerate until well chilled, about 4 hours to overnight.

For the Strawberries:

• In a medium bowl, stir together the strawberries, sugar, and lemon juice. Set aside for 20-30 minutes, while the ice cream churns, then lightly mash.

To assemble:

• Place an 8.5 x 4.5 inch (22 x 10 centimeter) loaf pan in the freezer.
• Freeze the chilled custard in the ice cream maker according to manufacturer's instructions. Five minutes before the ice cream is finished churning, slowly add the diced strawberry mixture.
• Place 1/3 of the churned ice cream into the cold loaf pan.
• Drizzle 1/2 of the chocolate hazelnut spread over the ice cream and quickly use a toothpick or chopstick to swirl the mixture slightly.
• Cover with another 1/3 of the ice cream.
• Drizzle with the remaining chocolate hazelnut spread and quickly use a toothpick or chopstick to lightly swirl.
• Cover with the remaining ice cream and smooth the top gently with a spatula.
• Cover the loaf pan with freezer safe plastic wrap and freeze until the desired consistency is reached, about 4 hours, before serving.