In a large bowl, whisk together the yolks, sugar, milk and vanilla bean or extract.
Cook the custard over a hot-water bath, whisking constantly until very thick.
Remove from the heat and, if using, remove the vanilla bean. Scrape the seeds from the vanilla bean back into the liquid.
Whisk in the chocolate to melt it; allow to cool almost completely.
Whip the cream until soft peaks form.
Fold the whipped cream into the chocolate mixture until completely combined.
Evenly distribute into 12 chocolate dessert cups or ramekins.
Freeze several hours or overnight, until solid.
To serve, allow the semifreddo to stand at room temperature for 10 minutes. Sprinkle with crushed toffee.
If using, sprinkle 1 ounce of liqueur (or more or less to taste) over each serving.
¾ cup sugar
½ cup milk
1 whole vanilla bean, split open (or 1½ tsp. vanilla extract)
12 oz. Bissingers milk chocolate
2 2/3 cups heavy cream
Bissingers English toffee, crushed
12 Bissingers chocolate dessert shells (optional)
12 oz. hazelnut, amaretto or chocolate liqueur (optional)
This article appears in Dec 1-31, 2009.