Semifreddo is, by far, the most underrated frozen dessert in Italian cuisine. No ice cream maker, no eggs to temper, no complicated technique — just cream, coffee, and a few hours of patience. Yet the result rivals a pastry chef’s ice cream without any fuss.
Ingredients :
- Heavy cream — Minimum 30% fat, non-negotiable. It gives semifreddo its volume and structure. Take it out of the fridge at the last moment and whip in a pre-chilled bowl.
- Sweetened condensed milk — It replaces both sugar and eggs typically used for the base. Its thick, sticky texture provides creaminess and stability without any cooking.
- Instant coffee — Dissolved in two tablespoons of hot water, it infuses the mixture with a bold, direct flavor. A shot of espresso cooled to room temperature works equally well for a more complex aroma.
- Vanilla extract — One teaspoon is enough to round out the bitterness of the coffee and bring a warm, almost woody note in the aftertaste.
