Ah, and to the end of the meal we come. Barely with enough room to move, we desperately pry more stomach space for a thoroughly satisfying end to an epic feast.
I admit that I’m not as well versed in baking or desserts compared to the other culinary crafts and Ice cream and other frozen delicacies have definitely played main roles in various scenes of multiple cooking fails in the past. I’ve certainly created enough 2 litre sorbet ice blocks in my time.
Why don’t I just buy an ice cream churner you ask? Because I’m stubborn and I don’t like too many impalements cluttering the kitchen, same reason why I don’t have an electronic hand whisk or a stand mixer. And probably because I’m slightly masochistic, I love the torture of having to hand whisk egg whites, cream or creaming butter and sugar by hand.
Anyway, in light of my failures, it’s surprising that this is perhaps my most successful ice cream recipe by far. Semi Freddo means half-cold in Italian, although it tends to melt faster than ice cream, it definitely tastes like ice cream. Don’t try and skimp on the cream/eggs either if you want it to work and not turn into a cream ice block.
White Chocolate, Macadamia & Lime Semifreddo with Macerated Summer Fruits
White Chocolate, Macadamia & Lime Semifreddo
250g white chocolate
100g macadamia nuts (lightly toasted and crushed)
zest of 1 lime
1 vanilla pod
400ml single cream
lightly grease a 2 litre loaf tin or container with oil/butter then line with cling film
Break the chocolate into pieces and melt in a bain-marie (or microwave). Set aside to cool.
separate the egg yolks and whites. Whip the yolks over a Bain Marie on low heat. Add sugar and beat until pale and silky. Make sure the temperature isn’t too high as it can scramble your eggs. Once done, add to the cooled melted chocolate.
Split the vanilla pod, scrape out the seeds and add to the cream. Whip the cream until soft peaks. Whip the egg whites until soft peaks.
Fold everything together lightly along with the nuts and lime zest.
pour into tin/container. Freeze for at least 4-6 hours. Even better overnight. Keeps in the fridge for 2 weeks.
Macerated Summer Fruits with vanilla sugar, mint & butterscotch schnapps
1 punnet blueberries1 punnet strawberries
1 punnet raspberries
1/3 punnet red currants
1 handful fresh round mint
1 tablespoons vanilla sugar
2 tablespoons butterscotch schnapps
Cut strawberries in half and add to a large mixing bowl along with the other berries and currants.
finely shop the mint, and add to the fruit along with the sugar and schnapps. Mix well, and slightly mash some of the berries (around 1/3).
Refrigerate for 1-2 hours before use.