The joy in semifreddo is in its fluffy, soft texture. In Italian, semifreddo means “half cold”, which is a perfect description for this mousse-like ice-cream that remains velvety, even straight out of the freezer.
The mixture is whipped, so it contains a lot of air and sugar, which keeps it from becoming too hard. Better still, no ice-cream churner is required!
Get the recipe here: Link to desserts
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