Semifreddo

Method

1. 1 Roast the hazelnuts, then rub off the skins and coarsely grind them.
2. 2 Beat the egg yolks with half the sugar in a double boiler until thick and pale in color, then let cool.
3. 3 Beat the egg whites with the remaining half of the sugar until stiff peaks form.
4. 4 Whip the heavy cream until light and fluffy, then gently fold in the cream, egg whites, and egg yolks.
5. 5 Mix hazelnuts and chocolate chips, pour into molds, and freeze for 6 hours. Let it sit for 10 minutes before cutting.