Quick answer: whisk 4 egg yolks with ½ cup of sugar over simmering water until thick and 160°F, then beat until cool. Fold in 1½ cups of heavy cream whipped to soft peaks and 1 teaspoon of vanilla, pour into a lined loaf pan and freeze for at least 6 hours.
Ingredients (one 9 x 5 inch loaf, 8 slices)
- 4 large egg yolks
- ½ cup (100 g) sugar
- 2 tbsp water
- 1½ cups (360 ml) cold heavy cream
- 1 tsp vanilla extract
- A pinch of salt
How to make it
- Line a loaf pan with plastic wrap, leaving an overhang.
- Whisk the yolks, sugar, water and salt in a heatproof bowl set over barely simmering water. Whisk constantly until thick, pale and 160°F, about 5 minutes.
- Take off the heat and beat with a mixer until cool and tripled in volume.
- Whip the cream and vanilla to soft peaks.
- Fold the cream into the yolk mixture in two additions.
- Pour into the pan, cover and freeze for at least 6 hours.
- Turn out, peel off the wrap and slice with a warm knife.
5 flavors
| Flavor | Add |
|---|---|
| Chocolate | 4 oz melted, cooled dark chocolate folded into the yolk base |
| Coffee | 1 tbsp instant espresso dissolved in the water |
| Berry swirl | ½ cup berry purée rippled through before freezing |
| Pistachio or hazelnut | ½ cup chopped toasted nuts, or 3 tbsp nut paste |
| Lemon | Zest of 2 lemons and 2 tbsp juice |
Tips
- Whip the cream only to soft peaks so it folds in smoothly; see soft peaks vs stiff peaks.
- Cool the yolk base fully before folding, or the cream will melt.
- Let the loaf stand for 5 minutes before slicing.
- Serve with berries, caramel sauce or chocolate ganache.
An even simpler frozen dessert: no-churn ice cream. For a chilled, not frozen, version see easy mousse recipes.
Frequently asked questions
What is semifreddo?
An Italian frozen dessert made by folding whipped cream into a sweet egg base and freezing it without churning. The name means half-frozen; it stays soft enough to slice.
What is the difference between semifreddo and ice cream?
Ice cream is churned as it freezes. Semifreddo gets its air from whipped cream and whipped eggs, so it needs no machine and has a lighter, mousse-like texture.
Does semifreddo contain raw eggs?
This version cooks the yolks and sugar over simmering water to 160°F.
How long does semifreddo keep?
Up to 2 weeks in the freezer, well wrapped. It is best within the first week.
