Summertime means frozen dessert time.<\/p>\n
Ever wanted to make ice cream at home but don’t have the proper equipment? This super-delicious recipe for semi-freddo, which means "half-cold," or "half-frozen" in Italian, is a no-churn version of ice cream that is going to become your go-to dessert. This is one of my friend Cristi’s signature desserts and I am so happy she shared the recipe.<\/p>\n
Cristi’s Espresso Semifreddo<\/p>\n
1 cup heavy whipping cream
1 Tbsp, plus 1 tsp espresso divided
3 Tbsp sugar
3 Tbsp honey
2 Tbsp water
3 large egg yolks
2 Tbsp almond butter
1\/2 cup coarsely chopped, toasted almonds<\/p>\n
In a mixer, add the whipping cream and 1 tablespoon of espresso. Whip to medium stiff peaks and then set in the refrigerator.<\/p>\n
Make an ice bath in a large bowl and set aside. Bring water in a saucepan to boil and then turn down to simmer. In a large, heat-proof bowl, whisk together the 1 teaspoon of espresso, honey, sugar, water, and egg yolks then set the bowl over a pan of simmering water whisking constantly until the mixture thickens and then immediately set in the ice bath. Keep whisking until cooled then fold in the almond butter and ½ of the whipped cream. When combined fold in the rest of the whipped cream and the chopped almonds, saving some for the top.<\/p>\n
Transfer the semifreddo to a serving dish, cover with plastic wrap, and freeze for at least four hours to set.<\/p>\n