For instance: If semifreddo is frozen cream and custard, and ice cream is frozen cream and custard, what separates the two pleasures? Apparently churn. Authorities contend that the constant stirring imposed on ice cream during its initial freeze breaks down ice crystals, yielding a smooth, creamy scoop.
But one bite of luscious semifreddo throws this distinction into dispute. Semifreddo serves up a smooth, creamy slab.
Posing further concerns.
For instance: Is churn necessary? What makes semifreddo so delicious? And, after considerable research, why is it all gone?
Prep: 30 minutes plus overnight freeze
Cook: 8 minutes
Makes: 1 loaf, serves 8
1/2 cup sliced almonds, toasted
1 1/2 cups heavy cream
3 large lemons
1 cup plus 2 tablespoons sugar
7 egg yolks
1/4 teaspoon salt
18 ounces fresh blueberries
1/3 cup sugar
1 pinch salt
1 teaspoon cornstarch dissolved in 1 tablespoon water
6 ounces fresh blackberries
1. Prep: For semifreddo, line a 9-by-5-by-3-inch loaf pan with plastic wrap, leaving some overhang. Spread almonds across the bottom. Set aside. Whip cream to sturdy peaks. Chill.
2. Whisk: Finely zest and juice the lemons. Measure 5 teaspoons zest and 1/2 cup…
click here to read more.