John Myers
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Chocolate Semifreddo – Two Types of Italian Ice Cream
The perfect chocolate semifreddo – two types of italian ice cream recipe with a picture and simple step-by-step instructions.
Ice base
- 4 piece Eggs
- 55 g Sugar
- 1 piece Vanilla pod
- 500 ml Double cream
Orange Ice Cream
- 200 ml Marsala
- 125 g Chocolate 70% cocoa
- 0,5 tsp Orange oil
Whole milk nut ice cream
- 200 ml Hazelnut liqueur
- 125 g Milk chocolate
- 150 g Hazelnuts
Ice base
- Separate the eggs for the ice cream base. Whip the egg yolks with sugar and vanilla pulp until they are thick and light and divide into two even masses.
- Beat the Cream Double until stiff and also beat the egg white with a pinch of salt until stiff. Then divide the whole thing into two parts and fold it under the respective mass.
Orange Ice Cream
- For the orange ice cream, slowly add the Marsala to half of the ice cream mixture while stirring. Melt the chocolate. As soon as the chocolate has cooled slightly, stir in as well. Add the orange oil.
- Put the mass in a container. Cover with cling film and put in the freezer for about 4 hours.
Nut ice cream
- For the nut ice cream, add the hazelnut liqueur to the other half of the ice cream mixture. Melt the milk chocolate and stir in the hazelnuts as well.
- Pour the mass into a container. Cover with cling film and put in the freezer for about 4 hours.
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