In the great pantheon of Italian frozen desserts, there's gelato, there's sorbetto and granita, and then there's semifreddo. Translating to "half cold" or "half frozen," semifreddo is a velvety, mousse-like treat that does not require special equipment to make. Softer than gelato or ice cream, semifreddo can be made with regular kitchen tools as simple as a pot, a bowl, a whisk, and a loaf pan. Recipes vary, but the basic ingredients are eggs, cream, and sugar. Some consist of a custard base or folded-in whipped cream or egg whites for an airy texture. Alcohol is occasionally added, which helps prevent it from freezing completely. The easiest way to chill semifreddo is in a loaf pan; after several hours, scoop like ice cream or turn it out and cut into slices. Other preparations involve using molds, pouring it into a crust, or layering it with cake.
While there are endless flavor possibilities, we thought we'd round up some recipes featuring summer's glorious berries and stone fruits.
Emily Ho is a writer, recipe developer, and educator. She lives in Los Angeles, where she teaches classes on food preservation, wild food, and herbalism. Emily is a Master Food Preserver and founder of LA Food Swap and the international Food Swap Network.
Read more from Emily »