I have to admit that the first time that I ever heard of a “semifreddo” was on an episode of Chopped. So, I figured that if someone was making it on Chopped, then it wasn’t something that I should be attempting. As so often happens, I was wrong.
Even though it sounds super fancy, making a semifreddo isn’t difficult; it’s just a bit time-consuming. But it’s worth it. This s’mores semifreddo consists of a graham cracker crust, rich, vanilla frozen custard base, pieces of toasted marshmallow, and a Nutella swirl. So, it’s super rich and super delicious!
- 1 ½ c . graham cracker crumbs (plus extra for sprinkling)
- 3-5 T . butter (melted)
- 3/4 c . marshmallow crème
- 8 egg yolks (at room temperature)
- 1/2 c. + 1/4 c . granulated sugar
- 1 tsp . pure vanilla extract
- 1/8 tsp . fine sea salt
- 1 c . heavy cream
- 1/3 c . chocolate-hazelnut spread (at room temperature (Nutella))
- To make the crust, preheat oven to 350 F. Line a 9x5-inch loaf pan with parchment paper, and then lightly grease paper with nonstick cooking spray.
- In a small bowl, stir together graham cracker crumbs and enough butter to form sandy crumbs. I used homemade graham crackers, so I only needed 3 tablespoons of butter. If you use regular graham crackers, you may need more butter.
- Press the graham cracker mixture into the bottom of the prepared pan.
- Bake for 8-10 minutes, or until set and the edges of the crust are golden.
- Cool the pan on a wire rack until it reaches room temperature, about 20 minutes.
- While the crust is baking, line a rimmed baking sheet with parchment paper. Grease with nonstick cooking spray.
- Drop scoops of marshmallow crème onto prepared baking sheet.
- When the crust has finished baking, turn oven to 450 F.
- Toast marshmallow until golden brown, about 4-5 minutes.
- While the crust is cooling, prepare the custard.
- Whisk together the egg yolks, 1/2 cup sugar, vanilla extract, and salt until well-combined.
- Place the bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water.
- Whisk until the egg mixture reaches 160 F, about 15 minutes.
- Once the mixture is at temperature, place the bowl into a larger bowl of lukewarm water.
- Let the bowl sit for about 5 minutes; then, replace the lukewarm water with cold water.
- While the egg mixture is cooling, beat the cream and remaining 1/4 cup sugar until thick with an electric mixer until the cream holds stiff peaks.
- Add 1/4 of the cream into the cooled custard, and gently fold cream in.
- Using a spatula, gently fold the remaining cream into the custard.
- Pour the custard mixture over the cooled crust.
- Drop spoonfuls of the chocolate-hazelnut spread and plops of the toasted marshmallow over the custard mixture; gently swirl to incorporate.
- Cover with plastic wrap, and freeze for at least 8 hours or up to 3 days.
- Serve in scoops or slices.
custard adapted from foodnetwork.com