Semifreddo (ice cream)

Prepare a rectangular shape from foil or silicone.

Beat the eggs (2 pcs) with erythritol (40 g) until light and fluffy.

In a separate bowl, whip the cream with 33% fat content (250 ml) until soft peaks form.

Melt the dark chocolate (135 g) in the microwave in 30-second intervals.

Let the chocolate cool slightly. Gently fold the chocolate into the egg mixture. Add vodka (1 tbsp).

Fold in the whipped cream with careful movements.

Add peeled pistachios (50 g) or hazelnuts. Gently mix until evenly distributed.

Transfer the mixture to the prepared shape. Place in the freezer for 3 hours until stabilized.

Invert the semifreddo onto a plate. Dust with cocoa if desired. Slice and serve.