UPLOADED/REDIRECTED Hazelnut Avocado Semi-Freddo Recipe

Photography by Dave Bryce. Styling by Brittany Spinelli. Story and recipes by Stephanie Sullivan.

It’s Valentine’s Day. We lovers of the aphrodisiac avocado will not give up until we have found a way to use their green goodness in everything. But you don’t have to love them to love the avocado semifreddo. The smooth coolness dotted with surprising caramelized hazelnuts is just the right amount of sweetness to end the meal.

And the person you love will love you for making it.

Hazelnut Avocado Semifreddo

1 tbsp butter

3 tbsp sugar

⅛ tsp cinnamon

Pinch of salt

½ cup roasted hazelnuts, chopped

Cooking spray

1 large avocado

¾ cup sweetened condensed milk

1 tbsp lemon juice

1 ½ cups heavy cream

In a nonstick skillet, melt butter over medium-high. Mix sugar, cinnamon, and salt. Add nuts and sugar mixture to the skillet. Stir constantly until sugar browns, 4 to 5 minutes. Set aside to cool.

Coat a loaf pan with cooking spray and line with plastic wrap, leaving at least a 3-inch overhang.

In food processor, puree avocado flesh, condensed milk, lemon juice, and a pinch salt. Whip cream to stiff peaks; fold in avocado puree. Break up cooled hazelnuts if clumped and add them to the avocado mix. Pour into prepared pan. Cover with plastic overhang and freeze until firm, at least 3 hours. Slice in the loaf pan or unmold to a platter and slice.