Semifreddo Recipe

 Semifreddo, meaning “half frozen” in Italian, is a classic no-churn frozen dessert that sits perfectly between ice cream and mousse. Creamy, airy, and melt-in-your-mouth smooth, this elegant treat is ideal for warm days or festive dinners. It can be flavored in endless ways—vanilla, chocolate, berries, or nuts—and doesn’t require an ice cream machine.

Cooking Time: 30 minutes (plus 6 hours freezing time)
Servings: 8

Ingredients:
3 large eggs, separated
¾ cup granulated sugar
1 teaspoon vanilla extract
1 ½ cups heavy cream
¼ teaspoon salt
½ cup chopped nuts, chocolate chips, or fruit puree (optional)

Instructions:

1. Prepare the Egg Mixture:
   In a heatproof bowl, whisk together the egg yolks and half of the sugar (⅜ cup). Set the bowl over a saucepan of simmering water, making sure the bottom doesn’t touch the water. Whisk constantly for about 5–6 minutes until the mixture becomes pale and thickened. Remove from heat and stir in the vanilla. Let it cool slightly.

2. Beat the Egg Whites:
   In a clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining sugar and continue to beat until glossy stiff peaks appear. This gives the semifreddo its light, mousse-like texture.

3. Whip the Cream:
   In another bowl, whip the heavy cream until soft peaks form. Avoid overbeating—it should be smooth and fluffy.

4. Combine All Mixtures:
   Gently fold the cooled yolk mixture into the whipped cream. Then, carefully fold in the beaten egg whites in two additions, being sure not to deflate the mixture. Add nuts, chocolate, or fruit puree if desired.

5. Freeze:
   Line a loaf pan with plastic wrap, leaving some overhang for easy removal later. Pour in the semifreddo mixture, smoothing the top. Cover with the overhang and freeze for at least 6 hours, or overnight, until firm.

6. Serve:
   To serve, lift the semifreddo out of the pan, unwrap, and slice with a warm knife. Serve plain or with a drizzle of chocolate sauce, fresh berries, or caramel.

Nutrition (per serving):
Calories: 290
Protein: 5g
Fat: 20g
Carbohydrates: 22g
Sugar: 19g

Tips:
• For extra flavor, swirl in a bit of espresso, berry compote, or melted chocolate before freezing.
• Make sure the egg yolk mixture cools before folding it into the cream to prevent melting.
• Serve slices slightly softened for the best texture.
• Store leftovers tightly covered in the freezer for up to 2 weeks.
• Toasted nuts or crushed cookies on top add a delicious crunch.

This Semifreddo is a simple yet luxurious dessert that brings Italian café charm right to your table—cool, creamy, and endlessly customizable.