Recipe: Honey-Hazelnut Semi-Freddo
As everyone here knows I am in love with Nocciola Gelato (Hazelnut Italian style ice cream). It is a craving that can never be fulfilled. I always have room for it and I am always searching for it. There are no gelaterias where I live. I do not have an ice cream maker, even though ice cream is by far my favorite dessert. Though you can make home made ice cream without an ice cream maker, it is time consuming. So being that my life has become very busy as of late, I wanted the taste of hazelnut gelato without a lot of the fuss! Then it dawned on me, Semi-Freddo! Freddo means cold in Italian, so Semi-Freddo is basically what it says, kind of cold. It has the creamy soft consistency of gelato, but none of the hassle in making it. I served mine with a dollop of Arance Sanguinelle (Blood Orange) Sorbetto and a shortbread cookie make from the leftovers of the DB tart.
INGREDIENTS:
4 large free-range egg (separate whites from yolks )
2 heaped tbsp runny honey
3/4 chopped hazelnuts, toasted
1 vanilla bean (or in a pinch a few drops vanilla extract)
1 cup superfine sugar
2 cups heavy cream
salt, just a pinch
METHOD:
Remove the seeds from the vanilla bean by scoring down the length and scraping the seeds out of each half.
Whisk vanilla seeds and sugar with the egg yolks in a large bowl until pale.
In another bowl, whisk the cream until soft peaks form. (Don’t overwhip or it will go flat!)
In a third bowl, whisk (or beat egg whites with your electric mixer) with a pinch of salt until they form very firm peaks. To know if you are at this point, if you pull the egg whites in any direction, they don’t fall or flop over.
In the egg yolks bowl, add honey and hazelnuts and stir together, add the cream then the egg whites.
Gently fold in (Remember! Do not overmix as you want to keep in as much of the air you’ve whipped in).
Immediately scoop contents into your container, cover with plastic film and freeze for at least 4 hours before serving (overnight is best!).
Anh - September 18, 2007 at 8:50 am
Excellent recipe! I can’t help but drooling.
Deborah - September 18, 2007 at 10:23 am
This looks wonderful!
Figs Olives Wine - September 18, 2007 at 12:38 pm
I adore semifreddo, and this looks glorious. Great recipe Jenn!
Mallow - September 18, 2007 at 2:03 pm
I’ve always been curious about semi-freddo but haven’t tried it before. What is the texture like? (This sounds delicious, by the way…hazelnuts, yum.)
Deb - September 18, 2007 at 3:00 pm
I cannot get gelato here either and I adore it. Never thought about making it myself, even though I have an ice cream maker. Now you have given me an idea! Nice lucious photos Jenn!
Sylvia - September 18, 2007 at 5:00 pm
Fantastic recipe Jenn.You must came here.In the corner of two,or three blocks,near my home you can found a great gelateria named Freddo. Semi freddo is one of my favorites desert and I like your combination whit citric fruit sorbet. Awesome step by step like always.
Mansi - September 18, 2007 at 7:43 pm
I enjoy gelato and its light feeling! and hazelnuts and honey sounds like a beautiful combo! your pic does complete justice to the recipe:)
peabody - September 19, 2007 at 4:29 am
Mmmm, semifredo is so good. Hazelnuts and honey make it that much better.
Cynthia - September 19, 2007 at 7:43 pm
I am lactose intolerant but when I do indulge, I prefer gelato to ice cream. Your step-by-step pics are appreciated.
Jeni - September 19, 2007 at 11:58 pm
Jenn…you are killing me as I am reading this at 9 pm at night and the perfect time for semifreddo. Ah!!! Torture. I have to try this recipe. I’m ashamed to say that I’ve never made semifreddo.
marye - September 20, 2007 at 1:25 pm
mmmm….I have just the coffee to go with that.
The Leftover Queen - September 20, 2007 at 1:27 pm
Hi Guys! Glad to hear that everyone is enjoying this recipe!
Thanks Anh and Deborah!
Hey Amanda! Thanks! Back from you trip? Hope you had a wonderful time!
Hi Mallow – it is very creamy. When you pull your spoon out of it it leaves a trail. Plus it is not as cold as ice cream which means you can actually taste it!
Oh if you have an ice cream maker you NEED to make gelato at home, Deb!
Thanks Sylvia! Argentina is DEFINATELY on my top 10 list of places to go!
Thanks Mansi – it is a very earthy dessert.
Isn’t semifreddo amazing, Peabody? Thanks for stopping by.
How terrible Cynthia! I am glad you like the step by step.
Hi Jeni! Ha Ha! This was my first semifreddo as well! You’ve got to try it!
Really Marye!? I am intrigued.
Cris - September 21, 2007 at 12:31 pm
My son is lactose-intolerant too and I use cream of soy instead for all recipes that ask for heavy cream and it works great! Now you got me in love with this, the picture is so beautiful!
The Leftover Queen - September 21, 2007 at 1:32 pm
Hmm.. really Cris? Wow. I have never tried this with Soy Milk as I have found that I am sensitive to Soy products, but if you try it, let me know how it works out for you!
Superchef - September 21, 2007 at 1:56 pm
looks yumm..i just had a fig n choc gelato from Fresco today..love this!!!
thanks for sharing this recipe..
jeena - September 21, 2007 at 8:28 pm
Fantastic recipe, I love the pictures makes me want to eat some ice cream. 🙂
The Leftover Queen - September 24, 2007 at 7:11 am
Hi Superchef! I love fig gelato! It is wonderful!
Hey Jeena – thanks! Hope you enjoyed the ice cream! 😉