Ingredients

• 1 box Junket® Stracciatella Gelato Mix
• 3 tablespoons cream
• 1/3 cup Karo Syrup
• 2 cups heavy cream
• 12 oz chocolate Junket® Fudge & Frosting mix hot fudge (slightly warmed but not hot)
• 8 oz chopped chocolate candy pieces (Nestle Crunch Bar, Kit Kat Bar, or Heath Bar…)

Directions

1. Line a loaf pan (9-by-5-inch works best) with plastic wrap, letting the edges hang over and allowing enough extra plastic to wrap the semifreddo.
2. Using an electric mixer, whip heavy cream in a large cold metal or glass bowl until medium to firm peaks form.
3. While cream is whipping, dissolve a box of Junket® Stracciatella Gelato powder in a small bowl with 3 tablespoons cream. Then stir in Karo syrup until combined.
4. Gently fold the gelato mixture into the whipped cream taking care not to deflate the mixture.
5. Pour half of the mixture into the prepared loaf pan. Drizzle half the delicious Junket® hot fudge and half the candy pieces on top of the gelato mixture in the pan.
6. Add the second half of the whipped gelato mixture into the loaf pan and top the dessert with the other half of the creamy Junket® hot fudge and candy pieces on top.
7. Cover with the overhanging plastic wrap and put the loaf pan into the freezer until semifreddo firms up. 5 to 6 hours or best overnight.

This is only one version of semifreddo using Junket products. Mix and match different flavor Junket® gelatos, ice cream mixes and delicious & creamy Junket® Fudge and Frosting mix with your favorite ice cream toppings and candies.

The combination our endless! Have fun.