Italian Ice Cream Semifreddo
6 servings
20 minutes
Literally translated from Italian, the name of this dessert means "semi-cold". Despite the fact that semifreddo is completely frozen, it cannot be called ice cream in the usual sense: being a close relative of gelato, it still differs in the technique of mixing ingredients and texture. Semifreddo is prepared using eggs and whipped heavy cream, so the dessert is more reminiscent of a mixture of gelato and meringue. This recipe is good because it can be modified in any way, adding all sorts of toppings from chocolate and candied fruit to chili pepper and ginger.
1
Prepare the necessary ingredients.
2
Place the eggs and yolks in a large bowl.
- Chicken egg: 3 pieces
- Egg yolk: 2 pieces
3
Add sugar to them.
- Sugar: 220 g
4
Place the bowl in a water bath.
5
Whisk for 8–10 minutes until the mixture thickens and turns pale. Remove from heat and let cool.
6
Add vanilla extract. Stir.
- Vanilla extract: 1 teaspoon
7
Whip the cream with a mixer until stiff peaks form.
- Cream 33%: 500 ml
8
Fold them into the egg mixture and gently mix from bottom to top.
9
Place the mass in a rectangular shape.
10
Put in the freezer for 6 hours. Serve.