Semifreddo
Semifreddo—Italian for "half-cold" or "half frozen"—got its name because of its unique texture. Even though it's technically frozen, the Italian dessert stays soft and creamy. Unlike ice cream, semifreddo isn't churned. Whereas ice cream is scooped, semifreddo is molded and sliced, usually in a metal loaf pan.
When using a loaf pan, the key is to line the pan with overhanging plastic wrap and add the semifreddo ingredients as directed. This will make removing the semifreddo from the pan a breeze. When ready to serve, just lift up the plastic and place the dessert on a work surface to slice.
As you'd do when making ice cream, it's important to keep all the ingredients and utensils very cold during the preparation process—but especially with semifreddo because it can melt easily, Semifreddo needs to set in the freezer for at least six hours but preferably overnight (or even up to a day or two), making it a great make-ahead treat for a party or celebration. This delicious dessert looks like a professional created it and will dazzle your guests.
Ingredients:
- 3/4 cup cold heavy whipping cream
- 1 teaspoon pure vanilla extract
- 3/4 cup granulated sugar
- 1/4 cup water
- 4 large eggs
- 6 amaretti cookies, finely crushed
- 2 tablespoons finely chopped almonds
- 2 tablespoons sliced almonds