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Semifreddo, Many Ways

BY Mark Bittman

PUBLISHED July 23, 2020

Semifreddo (“half frozen” in Italian) is basically whipped cream mixed with beaten egg yolks and beaten egg whites and then frozen in a loaf pan — what you get is akin to ice cream, rich and velvety, with no need for an ice cream machine.

 

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The surface of the semifreddo will get a little wrinkled because of the plastic wrap; to smooth it out (if you care), dip an offset spatula or spoon in warm water and run it across the top. The main recipe here is for strawberry semifreddo, but don’t ignore the incredible variations.

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Semifreddo, Many Ways

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