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Semifreddo has got to be one of the easiest and quickest homemade ice-creams in existence. Due to the large quantity of cream it contains, there is no need for an ice-cream machine or for the tedious job of taking it out of the freezer every now and again to mix the ice crystals through.
My apricot semifreddo is a variation on Bill Granger's semifreddo recipe on offer here.
Apricot Semifreddo
(makes 1 ice-cream "loaf")
Variations on a theme:(makes 1 ice-cream "loaf")
Ingredients:
- 6 large egg yolks
- 3 tablespoons honey or agave syrup or castor sugar
- 250ml whipping cream
- 1 teaspoon vanilla extract
- 2 tablespoons chunky apricot jam (with apricot pieces)
- Use a mixer to beat together the egg yolks and honey until doubled in volume, light in texture and pale in colour (anywhere from 3 to 8 minutes depending on mixer speed).
- In a seperate, deep bowl, beat the cream to peak stage.
- Fold the whipped cream into the yolk/honey mixture, and gently stir through the vanilla extract and chunky apricot mixture. Line a loaf tin with overlapping cling wrap, pour the mixture in and then cover over with another layer of clingwrap. Freeze for 4 - 5 hours.
- Turn the ice-cream loaf out, and then slice to serve.
This recipe is incredibly versatile. I've made a vanilla one before using chocolate chips and crushed pecans stirred through. I've also made a delicious coffee flavoured one using no extracts whatsoever, and just stirring through 2 teaspoons of instant decaf coffee for a nice coffee crunch. The flavour possibilities are endless!
5 comments:
Choc chip and pecan sounds amazing, as well as the coffee! This looks so easy and incredibly tasty...the perfect summer dessert!
Soon, I'm gonna set aside a day to try every recipe you've posted :)
That sounds amazing (and so does the pecan version). I wish it were warmer here!
This sounds gorgeous. I might try this today as it is summer in our part of the world and quite hot so this easy frozen dessert looks great. Since being diagnosed with coeliac disease a few months ago, nice desserts have been a bit of a struggle.
Thank you for your comments! :-)
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