RECIPE: Cristi's espresso semifreddo
Summertime means frozen dessert time.
Ever wanted to make ice cream at home but don’t have the proper equipment? This super-delicious recipe for semi-freddo, which means "half-cold," or "half-frozen" in Italian, is a no-churn version of ice cream that is going to become your go-to dessert. This is one of my friend Cristi’s signature desserts and I am so happy she shared the recipe.
Cristi’s Espresso Semifreddo
1 cup heavy whipping cream
1 Tbsp, plus 1 tsp espresso divided
3 Tbsp sugar
3 Tbsp honey
2 Tbsp water
3 large egg yolks
2 Tbsp almond butter
1/2 cup coarsely chopped, toasted almonds
In a mixer, add the whipping cream and 1 tablespoon of espresso. Whip to medium stiff peaks and then set in the refrigerator.
Make an ice bath in a large bowl and set aside. Bring water in a saucepan to boil and then turn down to simmer. In a large, heat-proof bowl, whisk together the 1 teaspoon of espresso, honey, sugar, water, and egg yolks then set the bowl over a pan of simmering water whisking constantly until the mixture thickens and then immediately set in the ice bath. Keep whisking until cooled then fold in the almond butter and ½ of the whipped cream. When combined fold in the rest of the whipped cream and the chopped almonds, saving some for the top.
Transfer the semifreddo to a serving dish, cover with plastic wrap, and freeze for at least four hours to set.
We welcome your comments and opinions on our stories but play nice. We won't censor or delete comments unless they contain off-topic statements or links, unnecessary vulgarity, false facts, spam or obviously fake profiles. If you have any concerns about what you see in comments, email the editor.
