Torrone (hard almond nougat) is an Italian specialty and one of many confections associated with the Christmas feast. Most Calabrian families eat it unadorned; Rosetta Costantino chops it and then folds it into a semifreddo—a frozen custard dessert similar to ice cream—to give tradition a delicious twist.
Be sure to use torrone classico, which is brittle, and not soft torrone morbido. If you're concerned about eating raw or undercooked eggs, use pasteurized eggs in lieu of fresh in this recipe. The chocolate sauce, says Rosetta, is the simplest sauce in the world, just cream and chocolate. But you need good chocolate. She uses Valrhona.