Chocolate Semifreddo ice-cream

This is another of Chris’ mums recipes, a Chocolate Semifreddo ice-cream. The only thing I know about Freddo is it’s a chocolate frog. And it’s not used in this recipe. I’ve no idea why it has this name….

Chocolate Semifreddo ice-cream

One of my favourite ice cream recipes and you don’t need an ice-cream machine for it either. It just works as per the recipe with no additional stirring required.

  • 12 fl oz Double cream
  • 4 oz Icing Sugar
  • 4 medium Egg Whites ((not the yolk!))
  • 3 oz Chocolate, grated
  • Few Drops Cointreau/rum/glyva
  1. Line a 2lb loaf tin with cling film allowing a good overlap
  2. Whip the Double Cream with half of the sugar until it hold soft peaks.
  3. Whisk the egg whites until stiff, then whisk in the remaining sugar until the egg mixture is stiff and glossy
  4. Fold the egg mixture into the cream mixture.
  5. Fold in the grated chocolate and liqueur
  6. Spoon into loaf tine and spread level
  7. Cover with another piece of cling film and freeze overnigh

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