Semifreddo stracciatella

Votes: 2

Time: 8 hours 40 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 523, total fat 35 G., saturated fats 21 G., proteins 6 G., carbohydrates 48 G., fiber 2 G., cholesterol 202 mg, sodium 149 mg, sugar 40 G.

This cold dessert combines two types of Italian ice cream: light and airy semifreddo on a cookie crust and stracciatella, studded with chocolate chips. A big advantage of Italian ice cream is that you don't need a special ice cream maker to make it. The dessert is made by hand and then frozen in a mold. It's served like an ice cream cake.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

Cooking spray
3 plain or almond biscotti cookies (12.5 x 2 cm), about 100 g, broken in half
1/4 tbsp. roasted hazelnuts
55 g unsalted butter, melted

Filling

8 egg yolks at room temperature
0.5 cup sugar + 1/4 cup
1 tsp vanilla extract
1/8 teaspoon fine sea salt
1 cup heavy cream
3/4 cup room temperature chocolate hazelnut spread, such as Nutella
Special equipment: a piece of parchment paper measuring 7.5 x 37.5 cm and a piece measuring 17.5 x 30 cm.

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: almond cookies, hazelnuts, eggs, cream, chocolate-nut butter

Cooking the dish according to the recipe:

Cake:

Position a rack in the center of the oven. Preheat the oven to 350°F (175°C). Spray a 9 x 5 x 3-inch (22 x 12 x 7 cm) nonstick loaf pan with cooking spray. Line the pan with two sheets of parchment paper, allowing the edges to extend on all sides.
In a food processor, combine the biscotti and hazelnuts and process until finely ground. Add the melted butter and pulse until the crumbs are moistened. Using a spatula, press the crumbs into the bottom of the prepared pan. Bake for 8-10 minutes, until the edges are golden. Cool on a wire rack for 20 minutes.

Filling:

In a medium stainless steel or glass bowl, whisk the egg yolks with 1/2 cup sugar, vanilla, and salt until smooth. Place the bowl over a pan of simmering water, making sure the bottom of the bowl doesn't touch the water. Whisk until the egg mixture is pale, thick, and creamy, and a thermometer reads 160°F (71°C), about 10-15 minutes. Place the bowl in a larger bowl of ice water to cool completely.
In another medium bowl, beat the cream with a mixer until stiff peaks form. Add the remaining 1/4 cup sugar and beat until stiff peaks form. Fold a quarter of the whipped cream into the chilled custard. Using a spatula, gently fold the remaining cream into the custard. Spoon the chocolate-hazelnut spread on top and fold it in gently. Spoon the mixture into the prepared cake pan. Cover with parchment paper and freeze for at least 8 hours or up to 3 days.
Run a thin spatula around the ice cream between the parchment paper and the pan. Unfold the parchment paper and place it on a serving platter. Remove the parchment paper and slice the ice cream into 2.5 cm thick slices. Serve on chilled plates.

Hazelnut:
To roast hazelnuts, spread them in a single layer on a baking sheet. Toast in an oven preheated to 175°C (350°F) for 8-10 minutes until golden brown. Let cool completely.