S'Mores Semifreddo

  1. Heat the broiler. Line a baking sheet with parchment and generously butter the parchment. Spoon the Fluff onto the parchment. Wet your hands and pat out the Fluff into a thin layer (see photos below) that nearly covers the baking sheet.
  2. Place the Fluff under the broiler (about 6 inches from the flame) and toast all over. Remove the baking sheet from the oven. Using a spatula, turn in the sides of the Fluff, folding it like a letter, to expose the un-toasted portions. Place under the broiler and toast all over, again. Remove from the oven and let cool completely.
  3. Put the graham crackers in a sturdy plastic bag, and using either a rolling pin or the base of a small saucepan, pound the crackers into coarse crumbs. Spread half of them in the base of an 8-inch baking dish.
  4. Set out the ice cream for 10 minutes. Place it in the bowl of a mixer fitted with a paddle attachment (if you don't have a mixer, you can mix it by hand and skip the gym this week). With the mixer on low, mash the ice cream to loosen it a bit. Add the toasted Fluff and mix until just blended but not broken down -- you want there to be chewy bits. Scrape into the baking dish and freeze.
  5. Meanwhile, melt the chocolate and oil in a double boiler, whisking until they're smooth.
  6. To serve, spread the remaining graham cracker crumbs on top of the semifreddo. Drizzle the top with as much chocolate as you like! (You may also pass a pitcher of chocolate at the table, which your guests will appreciate.)

butter, crackers, vanilla ice cream, bittersweet chocolate, vegetable oil

Taken from food52.com/recipes/6731-s-mores-semifreddo (may not work)

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