Most people love ice cream and lets face facts, it refreshes you when you are hot, keeps the kids happy, and solves absolutely every heartache without exception. Semi freddo means “half cold” in Italian and is a fluffy, sliceable ice cream which is ideal to make in a loaf tin or to be scooped as you wish. It maintains a soft, velvety texture, even right out of the freezer. And since you don’t need an ice cream maker or any other special equipment, anyone can make it.
I love adding fruit to semi freddo’s making them so refreshing for our hot humid summer days here in the Southern Hemisphere, and for those of you up North, who are shedding your winter woolies and enjoying the first signs of Spring, this would be a great start to a fruity fresh season. This recipe makes 1 1/2 litres. Why not give it a try, I think you will like it.
Make it in a loaf tin, use a plastic container , or pour the mixture into popsicle moulds and freeze. This recipe is so versatile and easy to make at the same time.
If you have any other ice cream ideas please share them with us in the comments below.
- 2 eggs
- 100g (120ml) castor sugar
- 480g fresh mango
- 250ml cream
- Fill a pot halfway with water and bring to the boil ( or use a double boiler) . Set plate on lowest heat.
- Place 2 eggs and he aster sugar in a mixing bowl that will fit on the pot (or top pot of double boiler).
- Place bowl on top of pot and whisk using a hand held electric mixer, until thick and light in colour.
- Remove bowl from the pot and allow to cool slightly.
- Slice mango into pieces, weigh to get 380g and process in a food processor, or Nutribullet.
- Add to egg mixture and mix through well.
- Whip 250mil cream until stiff and fold into mixture.
- If using a loaf tin, line it with clingfilm or baking paper before adding the ice cream. I just put mine into a airtight container so its sealed well and ready to scoop when needed.
- Freeze overnight.
- Serve sliced as a loaf or scooped and garnish with dried mango or mint.