Ice Cream
Bring cream, milk, 1/2 cup sugar, and salt to a boil in a large heavy saucepan over medium heat, stirring to dissolve sugar; remove from heat. Whisk eggs yolks and remaining 1/2 cup sugar in a large bowl to blend; gradually whisk in hot milk mixture and return to saucepan. Stir over low heat until custard thickens and your finger leaves a path on the back of a spoon when drawn across, about 6 minutes. Pour through a fine mesh strainer into a medium bowl of ice water; stir until cold.
Process custard in an ice cream maker according to manufacturer’s instructions. Transfer to a container, cover, and freeze.
Do ahead: Can be made 3 days ahead.
Candied Hazelnuts
Preheat oven to 250 degrees F. Line a baking sheet with parchment paper. Whisk sugar, egg white, and salt in a medium bowl just until bubbles form. Stir in hazelnuts. Spread out on prepared sheet. Bake, stirring every 10 minutes, until nuts are golden brown and caramelized, about 50 minutes.
Do ahead: Can be made 1 day ahead. Store in airtight at room temperature.
Tart
Preheat oven to 325 degrees F. Coat tart pan with nonstick spray. Finely grind cookies in a food processor. Drizzle butter over; pulse until blended. Press evenly onto bottom and up sides of pan. Bake until firm, about 15 minutes. Let cool completely.
Place chocolate in a medium bowl. Bring cream to a boil in a small saucepan. Pour over chocolate; stir until melted. Pour filling over cooled crust. Freeze until firm, at least 2 hours and up to 2 days.
Remove the tart pan side. Cut tart into wedges, working quickly as tart will become gooey as it sits; place 1 piece on each plate. Serve with a scoop of black pepper ice cream and garnish with candied hazelnuts.
Enjoy!
Tomatoes on the Vine 
This dessert is definitely what dreams are made of. I have adored salted desserts for the last year and now it is time to give pepper a chance.
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Wow, 9 yolks! Sounds like a perfect excuse to enjoy an egg white omelet at the same time. Looks delicious…I wanted to run an idea by you, since you always have so many mouthwatering recipes on your blog. A few friends and I are working on a cookbook collaboration/blog called The Heart of the Platter. Would you possibly be interested in contributing a blog post (about food and a related personal story) for us? It's http://www.heartoftheplatter.com if you want to check it out. Let me know if you're interested! 🙂 Thanks.
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Oh, Velva… what a GORGEOUS gourmet dessert! This is truly to die for. The chocolate, the ice cream, the DELICIOUS candied nuts! You are the master!Best,Gloria
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Pretty good post. I just stumbled upon your blog and wanted to say that I have really enjoyed reading your blog posts. Anyway, I'll be subscribing to your feed and I hope you post again soon. Big thanks for the useful info.Kitchen DoorsWardrobeOffice Furniture
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