Beat the whipping cream with the vanilla extract.

In a separate bowl, beat the egg yolks with two tablespoons sugar until they are light and fluffy.

In a third bowl, whip the egg whites with a quarter cup sugar until stiff.

Mix the egg yolks with the whipped cream and fold the mixture into the stiff egg whites.

Add the pistachios, crumbled halvah, and a few drops of food coloring for a pale green color. Pour the mixture into three loaf pans and freeze for two hours.

Melt the chocolate, whipping cream, and halvah over a low flame until you have a smooth mixture.

Remove from the fire, mix with the cookie crumbs, and cool slightly.

Pour the mixture over the frozen custard and freeze for an additional two hours.

To serve, remove the semifreddo from the pans and cut into slices.

Place onto the plates with the chocolate layer on bottom.

Garnish with chocolate curls and pistachios.