Semifreddo means “half-frozen” in Italian, and it’s one of the easiest ways to make a showstopping frozen dessert without an ice cream machine. This strawberry version folds a light, airy custard together with whipped cream and a swirl of fresh strawberry purée, then freezes it in a loaf pan. The result slices cleanly, melts softly on the tongue, and tastes like summer, whatever the season.
Prep: 30 min
Freeze: 6 hrs or overnight
Serves: 8
Ingredients
Strawberry Purée
- 2 cups (300 g) fresh or frozen strawberries, hulled
- 3 tbsp sugar
- 1 tsp lemon juice
Semifreddo Base
- 4 large egg yolks
- 2 large eggs
- ¾ cup (150 g) sugar
- 1 tsp vanilla extract
- Pinch of salt
- 1½ cups (360 ml) cold heavy cream
To Serve
- Fresh strawberries, halved
- Fresh mint leaves
- Crushed shortbread or amaretti cookies (optional)
Instructions
- Line the pan. Line a 9×5-inch (23×13 cm) loaf pan with plastic wrap, leaving plenty hanging over the sides.
- Make the purée. Blend the strawberries, sugar and lemon juice until smooth. Strain out the seeds if you like. Set aside ⅓ cup for serving and chill the rest.
- Whisk the custard. Set a heatproof bowl over a pan of barely simmering water, without letting it touch the water. Add the egg yolks, eggs, sugar and salt. Whisk constantly for 6–8 minutes, until the mixture is pale, thick and reaches 160°F (71°C) on a thermometer.
- Whip until cool. Take the bowl off the heat, add the vanilla and beat with an electric mixer on high for 5–7 minutes, until the mixture has tripled in volume and is completely cool.
- Whip the cream. In a separate bowl, whip the cold cream to soft peaks.
- Fold together. Gently fold the whipped cream into the egg mixture in two additions, keeping as much air in as possible.
- Layer and swirl. Spoon a third of the mixture into the pan and drizzle over some of the strawberry purée. Repeat twice more, then drag a knife through the layers to make a ripple. Don’t overmix.
- Freeze. Fold the plastic wrap over the top and freeze for at least 6 hours, or overnight, until firm.
- Serve. Lift the semifreddo out using the plastic wrap and let it stand for 5–10 minutes. Slice with a knife dipped in hot water. Serve with the reserved purée, fresh strawberries, mint and crushed cookies.
Tips for the Best Semifreddo
- Don’t skip the cooling step. Warm custard will deflate the whipped cream.
- Whip the cream to soft peaks only. Stiff cream makes the texture grainy.
- Fold gently. The air you keep in is what makes it light.
- Use ripe strawberries for the best color and flavor. Good frozen berries work too.
Flavor Variations
- Raspberry: Swap the strawberries for raspberries and strain out the seeds.
- Lemon: Fold in 3 tbsp lemon curd and the zest of 1 lemon instead of the purée.
- Pistachio: Fold in ½ cup pistachio cream and top with chopped pistachios.
- Chocolate chip: Leave out the fruit and fold in finely chopped dark chocolate.
Storage
Keep the semifreddo tightly wrapped in the freezer for up to 2 weeks. Re-wrap any leftover slices well so they don’t pick up freezer smells.
FAQ
What’s the difference between semifreddo and ice cream?
Ice cream is churned while it freezes. Semifreddo gets its airy texture from whipped eggs and cream instead, so it’s softer and lighter and never needs churning.
Is it safe to use eggs?
Yes. The eggs are gently cooked over simmering water to 160°F (71°C), which makes them safe to eat.
Can I make it in individual portions?
Yes. Freeze the mixture in ramekins or small glasses for about 4 hours.