Semifreddo Alla Nocciola Recipe

Prepare custard

Combine the milk and half of the sugar (40 g) in a small saucepan and warm over medium heat until just steaming; do not boil. In a medium heatproof bowl, whisk the egg yolks with the remaining 40 g sugar until pale and slightly thickened. Slowly temper the warm milk into the yolks in a thin stream while whisking constantly.

Return the mixture to the saucepan and cook over low-medium heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon (about 78–82°C / 172–180°F or when it reaches nappe). Remove from heat immediately to avoid curdling.

Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Stir in the vanilla extract, the pinch of salt, and the hazelnut paste until fully incorporated and smooth. Allow to cool to room temperature, stirring occasionally to release heat (about 15–20 minutes).

Whip cream and fold

While custard cools, whip the cold heavy cream to soft peaks (not too stiff). Reserve about 2 tablespoons of whipped cream for glazing or garnish if desired. Gently fold about one-third of the whipped cream into the cooled hazelnut custard to loosen it, then fold in the remaining cream carefully to keep the mixture airy and uniform. Do not overmix; preserve as much volume as possible.

Transfer the semifreddo mixture into a loaf pan (about 900 g / 1 L capacity) or individual molds lined with plastic wrap for easy removal. Smooth the top, cover tightly with plastic wrap, and freeze until firm, minimum 6 hours or preferably overnight.

Place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the cream until it just begins to simmer (small bubbles at the edge). Pour the hot cream over the chocolate and let sit 1 minute to melt.

Whisk gently from the center outward until the mixture is smooth and glossy. If using, whisk in the hazelnut liqueur and corn syrup or honey. Finally whisk in the butter until incorporated and the sauce is silky. Keep warm over a double boiler or reheat gently before serving; do not boil.

If the sauce is too thick after cooling, loosen with a splash of warm cream to reach desired pouring consistency.

When semifreddo is fully frozen, remove from freezer 5–10 minutes before slicing to make cutting easier but keep it cold. Unmold the loaf by lifting out the plastic wrap. Slice with a sharp knife warmed under hot water and wiped dry between cuts for clean slices.

Place slices on chilled plates, spoon warm chocolate-hazelnut sauce over each slice. Sprinkle with toasted chopped hazelnuts and a tiny pinch of flaky sea salt for contrast. Serve immediately.