Want to know the best thing about semifreddo? It’s basically a no-churn ice cream recipe, but still creamy—it just never really gets hard. Which is fine by me, since I like soft ice cream—whether it’s the trashy Thrifty store brand I grew up on or good quality ice cream that I’ll mash and push around with my spoon until it softens. Obviously, I’m not a picky ice cream eater.
Although that shouldn’t be mistaken that I don’t know the difference between the two. Given the choice between creamy good quality ice cream or ice-y cheap stuff, I’ll take the former (small exception for the mint chip ice cream – a flavor that can only be satisfied with the nostalgia of cheap licks, outside of Thrifty, sitting down curbside).
So how does this semifreddo stack up? It’s deliciously creamy and slightly airy enough to feel it dissipate on your tongue. If you don’t have an ice cream maker and you don’t mind soft creamy ice cream—make this—it’s easy and completely satisfying.
Raspberry & Chocolate Ripple Semifreddo
- 4 oz. chocolate
- 2 tablespoons butter
- 8 oz. raspberries
- 2 large eggs
- 1 large egg yolk
- 3/4 cups sugar + 2 tablespoon sugar
- 1 1/2 cup heavy cream
- 1 1/2 teaspoon vanilla bean paste (or vanilla extract)
- Place chocolate and butter in a bowl set over a pot of simmering water and stir until melted and everything is combined; remove from heat and set aside. Place raspberries and 2 tablespoons of sugar in a blender or food process and pulse until pureed; set aside.
- Place eggs, egg yolk and sugar in a bowl set over a pot of simmering water and using a hand mixer beat until mixture is pale and thick (mixture should resemble cake batter), about 5-7 minutes. Remove from heat and continue to beat for another 4-5 minutes to cool mixture. (Optionally, you can place the bowl in an ice bath to quicken the cooling). Place heavy cream in a chilled bowl and using a hand mixer beat until soft peaks form. Add vanilla and beat until combined. Fold the two mixture together until combined.
- Pour 1/2 cup or more of semifreddo mixture into pan and spoon stripes of raspberry puree and chocolate on top. Continue to layer like this until all ingredients are used. Place in the freezer for 4-6 hours or until set.