Hazelnut Semifreddo

Let's Cook

1. Step 1.

   Spread on a rimmed baking sheet: 2 cups hazelnuts

2. Step 2.

   Toast until fragrant, stirring occasionally, 10 to 15 minutes. Immediately transfer the nuts to a clean kitchen towel. Wrap the nuts in the towel and rub vigorously to remove as much of the skins as possible. Let cool completely.

3. Step 3.

   Reserve 6 hazelnuts for garnish. Finely grind the remaining nuts in a food processor, but not to a paste. Bring almost to a simmer in a medium saucepan: 3 cups whole milk

4. Step 4.

   Stir in the ground nuts. Remove the pan from the heat, cover, and steep for 30 minutes.

5. Step 5.

   Strain the milk into a bowl, pressing on the nuts to extract as much liquid as possible; discard the nuts, and return the milk to the saucepan. Add: ⅓ cup sugar

6. Step 6.

   Bring to a simmer, stirring occasionally to dissolve the sugar. Beat in a medium heatproof bowl: 4 large egg yolks; ½ cup sugar

7. Step 7.

   Slowly whisk half the hot milk mixture into the eggs. Pour this mixture back into the saucepan and cook over low heat, stirring constantly, until the custard reaches 175°F and coats the back of a spoon. Do not allow the mixture to boil. Remove the pan from the heat and strain the custard through a fine-mesh sieve into a large bowl. Chill thoroughly. Whip to soft peaks: 1 cup heavy cream

8. Step 8.

   Gently stir one-quarter of the whipped cream into the chilled custard, then fold in the remaining whipped cream. Spoon the mixture into 6 individual goblets. Place plastic wrap directly on the surface of the custards. Freeze until firm, for at least 3 hours. Garnish each goblet with a hazelnut. Serve immediately.