Semifreddo (Italian Ice Cream Loaf)

What if I were to tell you that you can make ice cream with no special equipment other than a loaf pan? Well, I’m about to. This Italian Semifreddo or “semi-frozen” ice cream-like dessert can be made with ingredients/equipment you likely already have on deck. Lezzz get errrrt. 🤘🏼 Adam

Yield: 10

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Semifreddo (Semi-Frozen Italian Ice Cream)

Ingredients

• 1 Tbsp Bourbon Whiskey
• 1 tsp Vanilla Extract
• 4 large Eggs, separated
• ½ cup Sugar
• 1 ½ cups Heavy Cream
• ¼ cup Chocolate Sauce
• Kosher Salt, to taste

Instructions

1. Lightly wet a loaf pan with water, then line it with plastic wrap. Whisk the bourbon, vanilla extract, egg yolks, sugar and a pinch of salt in a bowl until smooth. Bring a pot of water to a simmer, then put the custard bowl on top and whisk lightly until it thickens, take it off the heat and set it aside. Add the egg whites to a large bowl and whisk until stiff peaks, set aside. Add the cream to another bowl and beat to stiff peaks, just until the mixture looks like whipped cream.
2. Fold the cream into the custard then carefully fold in the whipped egg whites. Drizzle with chocolate sauce and mix once more so that it looks marbled, do not overmix. Carefully pour the semifreddo into the prepared loaf pan, cover with overhanging plastic wrap and freeze overnight. The prepared semifreddo will last in the freezer for 2 months, but is best eaten closest to the date that you made it.
3. Serve with a dollop of chocolate sauce or good fruit jam, a pinch of salt and a sprig of mint.

Adam's Notes

• Make sure that your cream and mixing bowl are cold for quicker whipped cream.
• A hand mixer or stand mixer makes this dessert a breeze to make.

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