Posted by Donna-Marie Pye on
Semifreddo—Italian for "half-cold" or "half frozen"—got its name because of its unique texture. Even though it's technically frozen, the Italian dessert stays soft and creamy. Unlike ice cream, semifreddo isn't churned. Whereas ice cream is scooped, semifreddo is molded and sliced, usually in a metal loaf pan.
- 2 cups whipping cream
- 1/4 cup granulated sugar
- 1 tsp pure Neilson-Massey vanilla extract
- 1 jar (301 g/10.6 oz) Coop's Hot Fudge or Salted Caramel Sauce
- Whip heavy cream in a chilled mixing bowl with a whisk attachment until soft peaks form. Slowly add sugar and vanilla.
- Heat dessert sauce 15-30 seconds in the microwave, if it is not pourable. Make sure it does not get too hot. Fold into the whipped cream. Place in a covered container that can go into the freezer, such as Tovolo Glide-A-Scoop Ice Cream Tub. You can also use a metal loaf pan (see tip below).
- Place semifreddo in the freezer for at least 6 hours or overnight. Best if used within 3-4 days.
Makes 6 to 8 servings
When using a loaf pan, the key is to line the pan with overhanging plastic wrap and add the semifreddo ingredients as directed. This will make removing the semifreddo from the pan a breeze. When ready to serve, just lift up the plastic and place the dessert on a work surface to slice.