Semifreddo, the Italian ice cream-like dessert, invites experimentation
No fuss: Semifreddo is an Italian frozen dessert. It's similar to ice cream, yet the glories lie in how it is not. No ice cream machine needed. No churning. (Bill Hogan/Chicago Tribune)
Prep: 25 minutes
Freeze: 6 hours or overnight
Note: From "Rustic Italian Food," by Marc Vetri, who serves the dessert with chocolate sauce and chopped almonds.
4 eggs, separated
4 egg yolks
1/2 cup sugar
2 cups whipping cream
3/4 cup crushed amaretti cookies
1. Line two 81/2-by-4-inch loaf pans with plastic wrap, leaving a 2-inch overhang on all sides.
2. Put the 8 egg yolks and the sugar in a bowl; whisk until pale and fluffy, 2 to 3 minutes.
3. Put the 4 egg whites in the bowl of a stand mixer; whisk on medium speed until firm peaks form, 2-3 minutes. Pour into the yolk mixture, but wait to fold it in.
4. Whip the cream and amaretti on medium-low until soft peaks form, about 1 minute. Gently fold the whipped cream and egg white mixtures into the yolk mixture using a rubber spatula. Pour into loaf pans; level. Cover and freeze until firm, 6 hours or overnight.
5. Unmold on a serving dish; cut into 1-inch slices. Serve with chocolate sauce, more amaretti or fresh berries.
Per serving: 179 calories, 14 g fat, 8 g saturated fat, 134 mg cholesterol, 11 g carbohydrates, 3 g protein, 33 mg sodium, 0 g fiber.
Milk chocolate malt semifreddo
Prep: 40 minutes