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1
Whisk together the heavy cream, 3/4 cup of the sugar, and vanilla beans in a bowl.
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2
Whip this cream mixture with a stand mixer on medium-high speed, or whisk by hand, until firm peaks form.
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3
Cover and refrigerate while you prepare the yolks.
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4
Rinse the mixers beater attachment or hand whisk.
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5
Combine the eggs and the remaining sugar in a bowl and beat with the stand mixer on medium-high speed, or with the whisk by hand, for 4 to 6 minutes, until fluffy and pale yellow.
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6
Fold the whipped cream into the yolk mixture until fully incorporated.
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7
Line a 9- by 13-inch baking pan with plastic wrap, allowing it to hang over the sides by a few inches.
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8
Spread the mixture evenly in the pan.
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9
Cover with the overhanging plastic wrap and freeze for 9 to 10 hours, until completely frozen.
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10
Put the chocolate in the top pan of a double boiler and place over gently simmering water in the lower pan, or rest a heatproof bowl in the rim of a saucepan.
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11
Heat, stirring occasionally, until the chocolate melts completely.
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12
Remove from the heat, let cool slightly, then pour the chocolate into a tall, narrow heatproof jar or glass.
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13
The chocolate should still be melted, but barely warm to the touch when you begin to dip the bars.
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14
Place the container of melted chocolate into a warm-water bath to keep it from solidifying.
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15
Use the plastic wrap to lift the semifreddo from the baking pan onto a work surface.
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16
Using a large, sharp knife, cut the semifreddo lengthwise into 3 equal strips and then crosswise into 4 equal strips, to make 12 bars total.
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17
Like a baking sheet with parchment paper or a silicone baking mat.
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18
Have 8 Popsicle sticks ready.
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19
Dip one third of a Popsicle stick into the melted chocolate, insert the chocolate-coated portion into one end of a semifreddo bar, and place the bar on the prepared baking sheet.
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20
Repeat with the remaining sticks and semifreddo bars.
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21
Return the bars to the freezer for at least 30 minutes, until completely firm.
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22
Place the hazelnuts into a large, shallow dish.
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23
Retrieve a bar fro the freezer and dip it into the melted chocolate to cover it completely, or brush the melted chocolate over the surface of the bar.
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24
Working quickly before the chocolate sets, dredge the bar in the crushed hazelnuts, then return the bar to the baking sheet in the freezer.
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25
Repeat to coat the remaining bars.
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26
Freeze the bars for at least 30 minutes, then wrap them individually in plastic wrap and return to the freezer.
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27
They will keep for up to 2 weeks.
