• Step 1

  Spray 9x5-inch loaf pan with nonstick cooking spray. Line with plastic wrap (pressing firmly into corners and allowing overhang along edges for easy removal). Start water simmering in bottom of double boiler.

• Step 2

  Form crust: Process wafers in food processor into fine crumbs to get 3/4 cup. Melt butter in small pan; combine with crumbs in small bowl until thoroughly mixed. Press crumb mixture evenly in bottom of loaf pan. Refrigerate while making custard.

• Step 3

  Make custard: Add yolks to large heatproof bowl (or top of double boiler, not directly on heat). Whisk in 1/2 cup sugar, salt, and vanilla extract. Place over double boiler. Cook, whisking constantly, until egg mixture temp reaches 160 degrees, 5-7 min, until mixture lightens in color and thickens to form "ribbons." Scrape bowl with spatula as needed.

• Step 4

  Remove from heat; whisk in hazelnut spread. Cool to room temp, either in refrigerator for about 30 min or in ice bath. Stir occasionally while cooling.

• Step 5

  Add heavy cream to mixer bowl. Mix on MED until it begins to thicken slightly. Gradually add remaining 1/4 cup sugar. Continue mixing until medium peaks form.

• Step 6

  Whisk 1/4 of whipped cream into custard. Gently fold in remaining whipped cream until no white streaks remain. Add mixture to loaf pan. Tap it on counter to level mixture in pan. Cover top of pan with plastic wrap then wrap entire pan with plastic wrap. Freeze at least 24 hours.

• Step 7

  Remove from freezer just prior to serving. Slice and serve.

• Reserve egg whites for another use; can be frozen. • Can be made up to 2 weeks in advance.

Note: When servings & ingredients are modified, nutrition & directions may vary.