Place the eggs and sugar in an heatproof bowl. Place over a saucepan of simmering water and beat for 6–8 minutes with an electric mixer until thick and pale.

Add the vanilla extract and allow to cool slightly. You can transfer to another bowl to cool faster.

Whip the heavy cream until stiff peaks form. Make sure the heavy cream is cold, and kept in the fridge for at least 24 hr before beating, otherwise it might not whip well. Add Nutella and cocoa powder and mix to incorporate. Gently fold through the egg mixture until well combined.

Transfer in a covered storage container and place in the freezer. Freeze for at least 4 hours or overnight.