Semifreddo stracciatella

Ingredients:

Cake

• Cooking spray
• 3 plain or almond biscotti cookies (12.5 x 2 cm), about 100 g, broken in half
• 1/4 tbsp. roasted hazelnuts
• 55 g unsalted butter, melted

Filling

• 8 egg yolks at room temperature
• 0.5 cup sugar + 1/4 cup
• 1 tsp vanilla extract
• 1/8 teaspoon fine sea salt
• 1 cup heavy cream
• 3/4 cup room temperature chocolate hazelnut spread, such as Nutella
• Special equipment: a piece of parchment paper measuring 7.5 x 37.5 cm and a piece measuring 17.5 x 30 cm.

Preparation:

1. Cake:
   
   Position a rack in the center of the oven. Preheat the oven to 350°F (175°C). Spray a 9 x 5 x 3-inch (22 x 12 x 7 cm) nonstick loaf pan with cooking spray. Line the pan with two sheets of parchment paper, allowing the edges to extend on all sides.
2. In a food processor, combine the biscotti and hazelnuts and process until finely ground. Add the melted butter and pulse until the crumbs are moistened. Using a spatula, press the crumbs into the bottom of the prepared pan. Bake for 8-10 minutes, until the edges are golden. Cool on a wire rack for 20 minutes.
3. Filling:
   
   In a medium stainless steel or glass bowl, whisk the egg yolks with 1/2 cup sugar, vanilla, and salt until smooth. Place the bowl over a pan of simmering water, making sure the bottom of the bowl doesn't touch the water. Whisk until the egg mixture is pale, thick, and creamy, and a thermometer reads 160°F (71°C), about 10-15 minutes. Place the bowl in a larger bowl of ice water to cool completely.
4. In another medium bowl, beat the cream with a mixer until stiff peaks form. Add the remaining 1/4 cup sugar and beat until stiff peaks form. Fold a quarter of the whipped cream into the chilled custard. Using a spatula, gently fold the remaining cream into the custard. Spoon the chocolate-hazelnut spread on top and fold it in gently. Spoon the mixture into the prepared cake pan. Cover with parchment paper and freeze for at least 8 hours or up to 3 days.
5. Run a thin spatula around the ice cream between the parchment paper and the pan. Unfold the parchment paper and place it on a serving platter. Remove the parchment paper and slice the ice cream into 2.5 cm thick slices. Serve on chilled plates.
   
   Hazelnut:
   To roast hazelnuts, spread them in a single layer on a baking sheet. Toast in an oven preheated to 175°C (350°F) for 8-10 minutes until golden brown. Let cool completely.