A Facebook friend has been joking that she’s auditioning candidates for the role of her summer boyfriend. Well, I’ve found mine. He’s smooth, cool, and Italian. His name is Semifreddo. He’s a soft-serve style of ice cream that doesn’t require an ice cream maker, which in my opinion makes him an ideal low-maintenance lover.
Semifreddo requires nothing more than gently cooking some eggs and sugar on the stovetop, combining them with whipped cream and flavorings, and freezing the stuff in a metal tin. The result: A cool, creamy, rich dessert.
These days, I’m all about paring down kitchen tools. I gave away a lot of pans and gadgetry when I moved from Alabama back to Southern California. Not that my mate would believe me, given the amount of kitchen crap squirreled away in drawers and cupboards all over our crib. But, really, you can have too much of a good thing. I just jettisoned the curved torne knife (used to whittle annoying football-shaped vegetable tornes) from my knife kit, since a regular paring knife does the job just as well. Or, at least, not any worse.
Next up, I’m eyeing the ice cream maker attachment I purchased for the KitchenAid stand mixer last year. It works just fine, but I’ve used the thing exactly once. Ever. I’m not even sure I could find the bowl since I’ve moved. And in any case, there’s not really room for it to roost in the freezer, where it needs to chill for at least 12 hours before using it. That would involve moving the vodka, and why would we want to do that?
So on Sunday I was developing recipes for a story and ventured into the world of semifreddo, which requires nothing more than gently cooking some eggs and sugar on the stovetop, combining them with whipped cream and flavorings, and freezing the stuff in a metal tin. The result: A dessert that’s cool, creamy, and rich–just what you want on a summer evening. I’ll post my recipe for Blueberry Semifreddo when it goes live, but in the meantime, you can try Donna Hay’s tasty Raspberry Semifreddo.