|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 8g||40%|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 1g||3%|
|Total Sugars 27g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
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.
As you'd do when making ice cream, it's important to keep all the ingredients and utensils very cold during the preparation process—but especially with semifreddo because it can melt easily, Semifreddo needs to set in the freezer for at least six hours but preferably overnight (or even up to a day or two), making it a great make-ahead treat for a party or celebration. This delicious dessert looks like a professional created it and will dazzle your guests.
Gather the ingredients.
Line a 9 x 5 x 3-inch metal loaf pan with plastic wrap, leaving an overhang of several inches on the ends. Chill the pan in the freezer. At least 20 minutes before you are ready to whip the cream, place the large bowl and the beaters of an electric mixer in the refrigerator.
When ready, remove the bowl and beaters from the refrigerator. Pour the chilled heavy whipping cream and vanilla extract into the bowl and whip the cream at high speed until soft peaks form, about 4 minutes.
Return the bowl to the refrigerator while proceeding with the next steps.
In a small saucepan, combine the sugar and water. Bring to a simmer over medium heat, then cook, stirring occasionally, until the sugar is completely dissolved, about 2 minutes.
In a large mixer bowl, beat the eggs with the mixer on medium speed until foamy, about 1 minute. Slowly beat the hot sugar syrup into the eggs in a thin stream. Continue beating until the mixture is very light and fluffy and feels cool to the touch, 8 to 10 minutes.
Gently fold the chilled whipped cream into the cooled egg mixture.
Gently fold in the cookie crumbs and chopped almonds.
Remove the prepared loaf pan from the freezer. Spoon the mixture into the pan. Cover securely with the plastic wrap and return to the freezer. Freeze until set, at least 6 hours or overnight.
Unwrap the top of the loaf pan. Invert onto a serving plate, lift off the pan and remove the plastic wrap. Sprinkle with the sliced almonds. Cut into slices and serve immediately.
Store remaining semifreddo slices in the freezer.
You can easily vary the flavor base of the semifreddo by creating different infused simple syrups, such as ginger, cinnamon, rose, lavender, or mint.
How to Store Semifreddo
Semifreddo will keep in the freezer for up to six weeks.