Ice Cream - No Machine Needed

Italian Cherry Semifreddo

Hello friends,

I’m having so much fun NOT turning on my oven. In this case, I’m not even turning on my ice cream maker.

I know, my laziness has reached a peak. That’s ok, more time for pools and vacations, and that’s what it’s all about friends.

I’m reminded of the time in my early 20s when I had plans to make a cantaloupe sorbet for friends that were coming over, and my ice cream machine broke. Instead of pivoting to another dessert or heading out for a pint of ice cream I put a bowl with the ice cream mix inside of a bigger bowl with ice and salt and stirred.

Well, friends it worked, but 20 years later I think my arm is still sore!! I’d never EVER want you to repeat what I did. Enter this fabulous treat.

I’ve made a version of an Italian semifreddo (or semi-frozen in English). It’s a frozen mousse or whipped cream. So basically a simple ice cream. I’m all about simplicity.

Zoë François

makes a beautiful passionfruit version - I do love that flavor!!

I’ve shown it to you here as a slice, which is very traditional way to serve it. But there are no food police, feel free to break out your scoop and put it on a gluten free cone (check my recipe for one here if you can’t find them in your local market). You could even scoop it onto a couple of gluten free Tates cookies and freeze for a GF ice cream sandwich.

This recipe requires an electric mixer, a handheld mixer is just fine, no fancy stand mixer is required, but if you do use one you’ll want your whisk attachment for this.

I’ve frozen it in a loaf pan, hot tip a metal loaf pan will conduct the cool of the freezer much quicker and you’ll have ice cream sooner. However, as the name suggests you can eat this dessert not quite frozen for a soft mousse-like treat as well.

I have used some fancy Italian cherries and pistachios here because I am crazy for these cherries. I love the syrup they come in, and their slight almond aroma, and if you come to my house and an Amarena cherry is on your dessert you’d better eat it. If not I won’t waste one the next time!

You can use whatever mix-ins suit your fancy. Chopped chocolate and pecans would be nice, or cookie pieces, just make sure that whatever you use doesn’t get TOO hard when frozen into ice cream.

Happy ice cream eating,

Rachel

P.S. My birthday membership sale is ending!! Last chance for 20% off!!

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Cherry Semifreddo

4 large egg whites or pasteurized egg white
2 cups (480g) heavy cream
1/4 cup (50g) granulated sugar
1 tsp vanilla extract
3/4 cup nuts of choice roughly chopped (I’ve used pistachios because I have a pistachio obsession)
1 cup Italian jarred cherries - I like Amarena you could also use other cherries in syrup

Line a 9 inch by 5 inch loaf pan with plastic wrap, or parchment paper, leaving some extra to help you pull it out of the pan later.

Whisk the egg whites with an electric mixer until stiff peaks form.

In a separate bowl, whisk together the cream, sugar, vanilla extract to make soft whipped cream.

Gently fold the egg whites into the whipped cream.

Pour half of the mixture into your plastic-wrap-lined loaf pan. Sprinkle with halft the chopped nuts, cherries and any juice from the cherries. Pour on the other half of the whipped cream and top with the rest of the nuts and cherries.

Wrap it all well in plastic wrap and freeze for at least 5 hours or overnight. When you’re ready to serve, unwrap and pull the semifreddo onto a plate, slice it and serve!