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. 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
$7/month or $50/year
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