Hazelnut Semifreddo

Directions

1. 1
   Preheat the oven to 350 degrees F.
2. 2
   Put the hazelnuts in a single layer on a small sheet pan.
3. 3
   Toast the nuts for 8 minutes, until they are lightly golden.
4. 4
   Pour the nuts onto a clean kitchen towel and rub them to remove the peels.
5. 5
   Put the hazelnuts in a large sealable plastic bag, seal the bag, and pound the nuts with a rolling pin until roughly crushed.
6. 6
   Set aside.
7. 7
   Using a small ice cream scoop, scoop the ice cream into 16 equal-size balls (8 of each flavor) and arrange in a single layer on a cold plate lined with plastic wrap.
8. 8
   Cover the ice cream balls with more plastic wrap and freeze again until firm.
9. 9
   In a medium bowl, whip the cream, a pinch of salt, sugar and 2 tablespoons hazelnut liqueur to stiff peaks, but do not over beat.
10. 10
    To serve, put 2 scoops each of hazelnut (or coffee) and vanilla ice creams into each glass.
11. 11
    Add to the top of each 1 tablespoon hazelnut liqueur and 2 tablespoons crushed hazelnuts.
12. 12
    Pour 1/4 cup espresso into each bowl.
13. 13
    Top the ice cream with a dollop of whipped cream and shaved chocolate.
14. 14
    Serve immediately.
15. 15
    Entertaining Notes: If you are doing this for a larger party you can pre-scoop the ice cream right into the glasses and store, covered, in the freezer.