Semifreddo Frozen Custard Recipe with our Winery Chef

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

chocolate

🥗Healthier: dark chocolate

💰Cheaper: cocoa powder

Dark chocolate offers a richer flavor with less sugar

fruit puree

🥗Healthier: fresh fruit

💰Cheaper: canned fruit

Fresh fruit provides natural sweetness and flavor

liquor

Omitting liquor makes it family-friendly

Make a berry sauce by combining blueberries, sugar, and water.

Whip heavy cream to soft peaks and refrigerate for later use.

In a bowl, combine egg yolks and sugar, then place over a double boiler and heat to 140 degrees Fahrenheit.

Transfer the egg yolk and sugar mixture to a KitchenAid mixer with a whisk attachment and whisk until it doubles in volume.

Combine the whipped cream with the egg yolk mixture.

In a container for the semifreddo, add 1/3 of the egg yolk and whipped cream mixture, then swirl in some of the berry sauce.

Repeat the layering with another third of the mixture and more berry sauce.

Freeze the semifreddo overnight, then slice and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens