Semifreddo, which translates to “half cold” or “half frozen,” is an elegant dessert that differs from ice cream in that it has a semifrozen texture, as its name implies. Our recipe achieves its ethereal texture by delicately folding a frothy egg mixture into a billowing bowl of whipped cream and stashing it away in the freezer until it’s time to serve. The result is a light and luxurious mousse-like consistency, perfect for enjoying on a hot summer day. Once made, it can be frozen for several weeks if tightly wrapped, making it an ideal make-ahead dessert for dinner parties or a spontaneous midafternoon indulgence.
VANILLA SEMIFREDDO
Makes 12 to 16 servings
The beauty of this dessert lay in its versatility. The classic creamy vanilla base can be enhanced by drizzling melted chocolate stracciatella-style, forming little shreds that melt on your tongue. Topping it with delicate Chocolate Curls adds the perfect textural contrast. Or you can swirl the smooth vanilla base with the tangy sweetness of Roasted Blueberries and tart lemon nestled atop a buttery graham cracker crust, offering an ideal balance of sweetness and crunch. You can even fold your favorite fresh fruit or beloved preserves into the
