I can’t think of an easier way to make a frozen dessert that is ice cream-like, without the bother of digging out the ice cream machine. You can substitute other fruits for the strawberries; peaches and raspberries come to mind. Once I make the strawberry semifreddo, I can’t keep it in the house.
My kids are crazy for Strawberry Semifreddo and you will be too.
Strawberry Semifreddo Ingredients
1-pint strawberries, hulled
2 large egg yolks
3 large eggs
1 cup granulated sugar
½ teaspoon pure vanilla extract
1 ¾ cups heavy cream
Strawberry Semifreddo Directions
- Put a 10×5-inch stainless steel container in the freezer to chill.
- In the bowl of a food processor, process the strawberries until smooth. You will have about 2 cups.
- Whisk together the egg yolks, eggs, sugar, and vanilla in the top of a double boiler or heatproof bowl.
- Set over a saucepan of simmering water and whisk for 6 to 8 minutes or until the mixture thickens and turns pale.
- Remove from the heat and let the mixture cool for a few minutes.
- In the bowl of an electric mixer fitted with the whisk attachment, whip the cream until soft peaks form.
- Gently stir the berry puree into the slightly cooled egg mixture until well mixed.
- Fold in the whipped cream just to combine.
- Pour into the chilled container and freeze for at least 6 hours or overnight.
- Serve directly from the freezer.
The strawberry semifreddo can easily be changed into a raspberry semifreddo or peach semifreddo. You can also serve this semifreddo up as a final dish after dinner or even lunch. To find the best recipes to pair with this dessert, check out my Dinnertime Survival cookbook.
