How to make
Cake mold - 12x4″ (30x11 cm) completely covered with cling film.
Melt the chocolate in a water bath. Add the coarsely chopped hazelnuts. Leave it to cool to room temperature.
The yolks and the two whole eggs are placed in a water bath. Add the sugar in portions and beat with a mixer, until a white mixture is obtained, for about 6-8 minutes.
Remove it from the water bath, add the vanilla. The mixture should be thick and fall from the stirrers like a thick ribbon. Leave it to cool slightly.
With a mixer on high speed beat the cream. The powdered sugar is added in two portions. Add the sour cream, beat again and the mixture should be heavy and smooth.
The two mixtures are combined carefully with a spatula and there should be no white lines in the mixture.
Prepare the mold with the cling film, so that there are handles on the sides for easier removal of the ice cream after it has frozen.
Pour half of the egg-cream mixture, add the chocolate and spread it slightly with a knife and pour the other part of the mixture on top. Smooth it out, cover it with foil and leave it in the freezer for at least 4 hours, preferably 1 night.
After the necessary freezing, the ice cream is removed from the mold by turning it over onto a serving plate. The foil is removed. It can be poured with thin streams of hot chocolate.
The semifreddo with chocolate is ready.
