Butter Pecan Semifreddo With Buttered Rum Toffee Swirls

During the summer, I like to have a few batches of different flavored ice creams on hand. Ice cream and especially this homemade semifreddo, are not only easy to make but also refreshing and delicious. These types of desserts are also great to have on hand for last minute guests who might stop by.
I love to try many different flavors but my mother has always been a creature of habit and has always eaten her butter pecan. This was something that I had never made before, so I wanted to surprise her with something I knew she would enjoy. She also loves caramel, so adding a boozy and buttery twist to her favorite ice cream was also in the plan.  

The result was simply incredible – even better than I thought. Whenever I make a batch, I use my basic semifreddo recipe and simply add whatever I’m in the mood for. If you have some fresh berries or a little pound cake on hand, you are guaranteed to have an extraordinary dessert at anytime.

Butter Pecan Semifreddo With Buttered Rum Toffee Swirls
1 recipe semifreddo
2 cups roasted pecans, chopped by hand
1 tablespoon maple extract (add more if you prefer a stronger flavor)

Buttered Rum Toffee
1 cup granulated sugar
½ cup maple syrup
¼ cup water
1 cup heavy cream
2 tablespoons cold butter
2 tablespoons maple extract
¼ cup Myers Rum

First place the pecans into a 350°F oven until slightly golden and allow them to cool. Once cool, it is important to chop them by hand and not in a food processor. Medium sized pieces are the best.

Next, begin making the toffee and then set it aside to cool completely before adding it to the ice cream. To make the caramel, add the sugar, water and maple syrup together in a small pot and cook slowly over moderate heat. When it is ready, the sugar will bubble slowly and begin to turn an amber color around the edges.

Using a wooden spoon, add in half of the heavy cream and stir with a wooden spoon to incorporate the cream and to prevent the sugar from seizing. Add the rest of the cream and keep stirring until all of the cream has been incorporated and the mixture has stopped bubbling, then remove it from the heat.

Add the cold butter and then the rum. Stir it well with a wooden spoon until it is all incorporated.

Lastly, add the maple extract, then set it aside to cool.

Follow the recipe to make the semifreddo in the link above, and when you remove the yolks from the double boiler, add the maple extract. Beat the eggs until cool and fold in the sweetened whipped cream and half of the toffee. Whisk all of this together and grab your container where you will store the ice cream. Pour in half of the ice cream into your container then add half of the chopped roasted pecans and half of the remaining toffee. Add the rest of the ice cream and top with the rest of the pecans and toffee. Use a knife or a spoon to swirl (don’t stir) everything together. You want to see veins of the toffee throughout the ice cream. Cover this and freeze for at least 4 hours or overnight.