This is a passionate ode to Nutella! Royale Nutella Semifreddo is a beauty of a dessert. This Nutella flavored semifreddo is indulgent, rich and best of all it is easy!!! Don’t let the name scare you, this recipe for semifreddo is perfect for beginners.

What is semifreddo? Semifreddo is a Italian semi-frozen ice cream, it is just a custard & cream mixture that freezes in a soft way, like ice cream. This particular recipe for semifreddo is Nutella flavored.

With World Nutella Day upon us I thought it was the perfect time to pull this recipe out of the archives. Nutella is the perfect Hazelnut chocolate sauce & it pairs perfectly with the silky ice cream.

The great thing about this beautiful dessert is you can make it the day before & chuck it in the freezer! It is the perfect family/friends dinner dessert. It looks impressive but there isn’t much cooking to be done.

Tips for the easiest Nutella Semifreddo:

Line your loaf tin, it will make your entire life easier.
Decorate with frozen fruits.
Do not over cook the custard base, if its really thick/almost chunky, then its been cooked for too long and you will need to start over.

Have fun! x

Nutella Semifreddo

Yield: 8

Author: Paige

Prep time: 15 MinCook time: 8 MinInactive time: 6 H & 30 MTotal time: 6 H & 53 M

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Ingredients

Nutella Semifreddo

2 egg yolks
1/4 cup caster sugar
1 1/2 tablespoons corn flour
1 cup full fat milk
1/4 cup heavy cream
4 tablespoons Nutella
2 cups heavy cream, for whipping

Assembly

1/2 cup Nutella
1/2 - 1 cup frozen blueberries, optional
3 - 4 springs rosemary, optional

Instructions

Nutella Semifreddo

Line a loaf tin with parchment paper & place in the freezer.
In a bowl whisk egg yolks & sugar until pale. It may look chunky to begin with, 30 - 60 seconds. Add corn flour & whisk until fully combined.
Place a pot on low - medium heat. Add milk & 1/4 cup cream. Heat until nearly boiling, 2 - 4 minutes. Stir continuously.
Take off the heat and slowly pour 1/4 of the heated liquid into your egg-sugar mixture. Whisking fast and continuously. Repeat until all the milk/cream is combined with the egg-sugar mixture. Pour back into your pot.
Place pot onto a low - medium heat. Gently cook the custard mixture until slightly thickened. Stirring with a whisk the whole time. 2 - 4 minutes.
Pour 1/2 cup of the custard into a medium bowl. Add Nutella. Mix together. Set aside to cool.
Transfer the rest of the custard to a bowl. Set aside to cool.
Whip 2 cups of cream until stiff peaks form. Place in fridge until the custard bowls have cooled down.
Using a spatula or large spoon, gently fold 1/4 of the whipped cream into the Nutella custard. Pour into the loaf tin & place back in the freezer.
Repeat for the rest of the custard & whipped cream. Pour into the loaf tin. Freeze for 6 hours minimum.

Assembly

Place Nutella in a microwave-safe bowl. Warm for 15 - 30 seconds until Nutella is runny but not hot.
Remove Nutella Semifreddo from loaf tin & parchment paper.
Drizzle with Nutella sauce, pile your frozen blueberries (piling them with height in mind will be more eye-catching and give it that show-stopper look!), garnish with rosemary springs, & serve immediately.
Perfect on a hot summer day! Paige x

Recommended Products

Nutella Hazelnut Spread

Nutrition Facts

Calories

422

Fat

35 g

Sat. Fat

24 g

Carbs

27 g

Fiber

2 g

Net carbs

25 g

Sugar

20 g

Protein

5 g

Sodium

43 mg

Cholesterol

128 mg

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Nutella Semifreddo