Semifreddo I already know means 'semi-frozen' so I don't think it's technically an ice-cream. According to wikipedia it 'has the texture of frozen mousse because it is usually produced by uniting two equal parts of ice cream and whipped cream.'
The ice-cream portion of making this dessert was to create the custard by whisking the egg yolk, vanilla and sugar over a bain-marie so that the eggs start to cook. Doing this will give the eggs air and make them all nice and light and fluffy. Once that's cooled fold it into some freshly whipped cream and into a freezable container, leaving a portion out for the raspberry puree. Mix the puree with the rest of the custard, ripple through the container and freeze for a few hours, preferably overnight.
I made sure we had an alternative dessert on the day I made this as I knew it wouldn't be ready and hubby would still want to eat it.
It was divine. And still is, as I'm going to finish it off within minutes of publishing this post. I did unfortunately over whip the cream, but only by a little (didn't turn it into butter of anything silly like that) so it didn't completely incorporate with the custard and there are little chunks of cream dotted throughout the semifreddo. But actually, I like it. Ideally, they wouldn't be there, but they don't ruin the dish either.
It's good to now know how easy it is to make semifreddo, and how damn cheap it is! Especially since we always have an abundance of eggs. I think it might just replace Bulla in this house. I later froze the leftover egg whites and intend on using them to make one of the meringue based desserts from this book as well.
Waste not, want not.
Here, porn for your taste buds....
Seriously, go make some yourself. :)
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