Torrone Semifreddo

• 2 cups heavy cream
• 1/4 cup acacia honey
• 1/2 pound hard hazelnut or almond torrone, finely chopped
• Warm hot fudge sauce, for serving

1. In a large bowl, whip the cream with the honey until firm.
2. Fold in the chopped torrone.
3. Transfer the mixture to a large, deep plastic container and press a piece of plastic wrap directly on the surface.
4. Freeze until firm, at least 6 hours.
5. Spoon the semifreddo into bowls, drizzle with hot fudge sauce and serve.

heavy cream, acacia honey, hazelnut

Taken from www.foodandwine.com/recipes/torrone-semifreddo (may not work)