Hazelnut Semifreddo

• 1 CUP SHELLED HAZELNUTS
• 1-13 OZ JAR NUTELLA
• 1/2 CUP WHOLE MILK
• 2 TABLESPOONS HAZELNUT LIQUOR
• 1 1/2 TEASPOONS VANILLA
• 1/4 TEASPOON SALT
• 2 CUPS HEAVY CREAM, SOFTLY WHIPPED

1. Preheat the oven to 350*. Toast the hazelnuts 5-10 minutes. Let cool, then rub briskly in a towel to remove the skins. Pulse in a food processor until coarsely chopped.
2. Line 12 muffin pan cups with aluminum foil liners, set aside.
3. Blend the Nutella, milk, liqueur, vanilla and salt in a food processor until smooth. Add 3/4 cup of the toasted hazelnuts and pulse.
4. Scoop the mixture into a large bowl. Fold in the softly whipped cream until no streaks show.
5. Ladle the mixture into the lined muffin cups, filling to within 1/8th inch of the top. Sprinkle with the remaining hazelnuts.
6. Freeze until firm, about 2 hours. Remove from pan with the foil liners. Place in a large resealable plastic bag and store in the freezer.
7. Let stand at room temperature 8-10 minutes before serving.

nutella, milk, hazelnut, vanilla, ubc, heavy cream

Taken from www.epicurious.com/recipes/member/views/hazelnut-semifreddo-1269686 (may not work)