The Fir Eats / Cara Cormack
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Nutella Semifreddo Recipe – Easy Homemade Ice Cream!
Semifreddo—Italian for “half-cold” or “half-frozen”—gets its name from its unique texture. Although technically frozen the Italian dessert remains soft and creamy. Unlike ice cream semifreddo is not churned. Instead while ice cream is scooped semifreddo is shaped and cut usually in a metal loaf pan.
When using a loaf pan it is important to line the pan with overhanging plastic wrap and add the semifreddo ingredients as directed. This will make it a breeze to remove the semifreddo from the pan. When you are ready to serve simply lift the plastic wrap and place the dessert on a work surface to cut.
As with making ice cream it is important to keep all ingredients and utensils very cold during the preparation process but especially with semifreddo as it can melt easily. Semifreddo should be left in the freezer for at least eight hours but preferably overnight (or even a day or two) making it a great treat to make ahead of time for a party or celebration. This delicious dessert looks like it was made by a professional and will amaze your guests.
