This recipe goes out to all my homies in Chicago who are enjoying 80 degree weather this week. Isn’t warm and sunny great? Now do you get why I live here in San Diego? I’m happy for you guys, and sincerely hope bitchy mother nature doesn’t dump snow on you in May. When I show up there this summer to meet my yet-to-be-born twin nieces, I’ll make you a big batch of this cool and delicious semifreddo, and we can sit on a porch somewhere and enjoy the warm summer air (as long as its not raining)
My friends, Jenny and Frank, got me hooked on semifreddo the last time they were visiting me. Its like ice cream but lighter. Kind of like frozen whipped cream. Had I known it was as easy to make as it is, I would have been eating it since then, but alas, I just found out, and now this house will never be semifreddo-free again. The best part is that I had been going back and forth with buying an ice cream maker for a long time. I REALLY want to make ice cream at home, but we live in a very small space, and are pretty maxed out, so buying an ice cream maker would mean getting rid of something else (or storing it in the guest bathroom closet). Now I know I can just make semifreddo instead and still be able to enjoy a cold, creamy treat without more clutter. Yay!
Lemon Semifreddo recipe adapted from Bon Appetit
- 1 3/4 cups chilled heavy whipping cream
- 1 1/4 cups plus 2 tablespoons sugar
- 7 large egg yolks
- 1/2 cup fresh Meyer lemon juice or regular lemon juice
- 1 tablespoon plus 2 teaspoons finely grated Meyer lemon peel or regular lemon peel
- 1/4 teaspoon salt
- 4 cups blueberries
Line 9x5x3-inch metal loaf pan with plastic wrap, leaving generous overhang. Using electric mixer, beat whipping cream in large bowl until soft peaks form. Refrigerate whipped cream while making custard.
Whisk 1 1/4 cups sugar, egg yolks, lemon juice, lemon peel, and salt in large metal bowl to blend. Set bowl over large saucepan of simmering water and whisk constantly until yolk mixture is thick and fluffy and instant-read thermometer inserted into mixture registers 170°F, about 4 minutes. Remove bowl from over simmering water. Using electric mixer, beat mixture until cool, thick, and doubled in volume, about 6 minutes. Fold in chilled whipped cream.
Transfer mixture to prepared loaf pan and smooth top. Tap loaf pan lightly on work surface to remove air pockets. Fold plastic wrap overhang over top to cover. Freeze semifreddo until firm, at least 8 hours or overnight. DO AHEAD: Semifreddo can be made 3 days ahead. Keep frozen.
Unfold plastic wrap from top of semifreddo. Scoop and serve topped with berries.