Place the chopped chocolate in a bowl. Heat the cream over medium heat until it begins to bubble. Remove from the heat and pour over the chocolate. Whisk the mixture until the chocolate has completely melted and forms into a thick sauce. Use immediately or keep warm over a hot water bath on very low heat until ready to use.

Crush the beans into coarse pieces by placing them in a ziploc bag and smashing them with a rolling pin. Add the crushed beans, the milk, 1/2 cup sugar, and 1 cup cream into a saucepan . Place the saucepan over medium heat and slowly bring the milk mixture to a simmer, stirring to dissolve the sugar. Remove from heat as soon as bubbles break the surface. Steep the coffee beans in the milk mixture for at least 1 hour. Strain the mixture and set aside. Discard the coffee beans.

Have ready a large bowl filled with ice water. Whisk the egg yolks with the remaining 3/4 cup sugar until the mixture becomes pale yellow and forms a ribbon.

Reheat the coffee-flavored milk mixture, bringing it to a simmer. Immediately remove it from the heat, and with the mixer on low speed, slowly add 1/2 cup of the hot milk mixture into the beaten eggs and sugar. While mixing, add the remaining hot milk mixture in a slow, steady stream until incorporated. Scrape the mixture from the sides and the bottom of the bowl mix well, and pour through a sieve into another bowl. Add the remaining 1 cup cold cream and stir well to combine.

Place in the ice bath. Stir until the mixture has completely cooled. Transfer the mixture to a covered container and chill thoroughly in the refrigerator for at least 2 hours or until ready to churn.

Churn the ice cream and place in the freezer for about 1 hour.

Place two scoops of ice cream in a bowl and pour the hot ganache over the ice cream, top with whip cream and the chopped hazelnuts.