Vanilla Semifreddo
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
A creamy and light Italian dessert made with vanilla, cream, and sugar.
Ella x
Ingredients
- 400 gsugar
- 4 egglarge egg yolks
- 1 teaspoonvanilla extract
- 300 mlheavy cream
- 200 ggranulated sugar
- 100 gunsalted butter, softened
- 2 beanvanilla beans
- 100 gall-purpose flour
- 5 gsalt
- 100 mlwhole milk
- 200 mlheavy cream, whipped
- 50 gconfectioner's sugar
Detail level
Instructions
- 1
In a medium saucepan, combine the granulated sugar, egg yolks, and vanilla extract. Heat over low heat, whisking constantly, until the mixture thickens and coats the back of a spoon, about 10 minutes.
- 2
Remove the saucepan from the heat and stir in the softened butter until melted.
- 3
Add the flour, salt, and vanilla beans to the saucepan. Whisk until the mixture is smooth.
- 4
Gradually add the whole milk, whisking until the mixture is smooth.
- 5
Pour the mixture into a clean bowl and let cool to room temperature.
- 6
In a separate bowl, whip the heavy cream until stiff peaks form.
- 7
Fold the whipped cream into the cooled mixture until no white streaks remain.
- 8
Pour the mixture into individual serving cups or a large serving dish. Refrigerate until set, about 2-3 hours.
- 9
Just before serving, sprinkle the confectioner's sugar over the top of the semifreddo.
Tip: Optional: garnish with whipped cream and a sprinkle of confectioner's sugar.
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