Napping with a Nutella Semifreddo: Ice-Cream #13

Nutella is staple in my pantry, right along with butter and sugar. I have been hooked on this delicious chocolate hazelnut spread since I had my first bite in Italy over a decade ago. At the time I was living with a family north of Venice for a summer home-stay and they served me Nutella on toast everyday. For breakfast. I brought back several jars with me from that trip and was thrilled when it became readily available in the States. Since then I've been cooking with it often and can't believe it has taken this long for me to post a recipe for it.

I developed this Nutella Semifreddo for my friend Bell'alimento's Nutella Challenge this month. This is right up my alley in terms of blogging food "challenges," I love anything that calls for my favorite ingredient. Enjoy!


Naptime's Nutella Semifreddo
25 Chocolate wafer cookies (I use Nabisco)
4 T. unsalted butter, melted
2/3 c. sugar
8 large egg yolks
3 T. Nutella Pinch of Kosher Salt
1 c. heavy cream

1. Spray a 9x5 loaf pan with nonstick spray. Then, line the pan with plastic wrap with plenty of excess hanging over the sides and end.
2. Using a mini-chopper or food processor, grind wafer cookies into crumbs. Combine crumbs with melted butter and press firmly into the bottom of the prepared pan. Put in the refrigerator to chill for at least 2 hours.
3. In a heatproof bowl whisk 1/2 c. sugar, egg yolks, nutella and salt until fully combined. Place the bowl over a pan of simmering water. Whisk the egg mixture continuously until it is thick and creamy. About 5-6 minutes. Set this bowl over a separate bowl of ice and stir custard until it is cooled completely.
4. Meanwhile, in a mixer whip heavy cream and remaining 1/3 c. sugar until it holds firm peaks. With a spatula, gently fold whipped cream into the custard. Pour this over the prepared crust. Cover mixture completely with the plastic wrap and place in the freezer to chill for at least 10 hours, or up to 3 days.