Welcome Summer Semifreddo!
After a 3 month hiatus I’m back. It’s officially summertime and I am so excited! Summer is my favorite season for so many reasons, not least of which is grilling and ice cream time!
I always make homemade ice cream in summertime. Sadly my ice cream maker is broken and I have not yet purchased a new one. But it was memorial week-end and I really wanted to make ice cream! Conundrum. Luckily there was a quick and easy solution on hand-Semifreddo!
Semifreddo literally means semi frozen or half cold. It is an Italian dessert that is so simple to make yet the results or so creamy and delicious that it seems like a real accomplishment to make.
I had some leftover cherries and I decided to reduce those down to a syrup.
Next I started to make the custard for the Semifreddo. This part is the only difficult part and it is only difficult because you have to constantly whisk the eggs and sugar over a double boiler until the mixture reaches 160 degrees on a candy thermometer. This is important because you want to make sure to kill the bacteria in the raw egss.
So here are the exact directions:
- 8 egg yolks-save the whites for an egg white omelette or something else
- 1/2 cup granulated sugar
- 1 vanilla bean split
- 1 cup heavy cream
- 1/4 cup granulated white sugar
Whisk the egg yolks and sugar together in the top of a double boiler. Scarpe the insides of the vanilla bean into the mixture and then go ahead and add the whole bean into the mixture. Stir constantly until mixture gets thick and pale yellow and reaches 160 degrees on a candy thermometer. Once mixture reaches temperature remove from heat and chill in an ice bath. Let mixture chill completely, it will be very thick.
Meanwhile whip cream and sugar together until you form stiff peaks. I walked away from my mixer and accidentally over mixed until it was very thick and almost like butter but I used it anyway and my Semifreddo turned out just fine.
Fold in 1/3 of cream mixture to eggs and incorporate until eggs become lighter and fluffier, add another 1/3 and use the same technique. Finish with last 1/3 and then pour into a glass container and place plastic wrap directly onto ice cream mixture and freeze for 6 hours at least.
You can do any number of flavor combos in this, chocolate or carmel sauce, add cookies or different fruit. Just go crazy:-) If you don’t have a vanilla bean substitute vanilla extract.
Serve and enjoy!