Maple Butter Pecan Semifreddo

Maple Butter Pecan Semifreddo

Serves 8


2 cups heavy cream, cold
¾ cup plus 4 tsp. Kowalski's Pure Maple Syrup, divided
5 large egg yolks
6 tbsp. (¾ stick) Kowalski's Unsalted Butter, melted
½ cup Kowalski's Honey Toasted Pecans, finely chopped, plus more for serving, if desired
½ cup Kowalski's Classic Caramel Sauce
- freshly ground Kowalski's Sea Salt, to taste, for serving
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  1. In the bowl of an electric mixer, beat cream on high until stiff peaks form (2 min.); move to a bowl and refrigerate to keep cold.
  2. In a small saucepan over medium-high heat, bring ¾ cup syrup to a boil for 2 min.
  3. In the mixer bowl, beat egg yolks on high until pale yellow (1-2 min.).
  4. With mixer running, add hot maple syrup in a slow, steady stream; slowly stream in melted butter.
  5. Continue mixing until mixture has cooled to room temperature (about 5 min.).
  6. Gently fold in whipped cream; stir in nuts.
  7. Scoop mixture into a 5x10" loaf pan; cover tightly with plastic wrap and freeze until firm (at least 4 hrs. but can be stored in the freezer for up to 1 week).
  8. To serve, heat caramel in a small microwave-safe dish until loose but not too hot (about 30 sec.); stir in remaining syrup and set aside.
  9. Wrap a warm towel around loaf pan; rub the sides to release the semifreddo and invert onto a serving platter.
  10. Run a sharp knife under hot water; carefully dry with a towel. Use warm knife to slice semifreddo into individual servings.
  11. Drizzle each slice with a bit of maple caramel; sprinkle with salt and more nuts to taste.


Find It!

  • Find Kowalski's Classic Caramel Sauce near the ice cream toppings.