Vanilla Semifreddo
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This vanilla semifreddo is my go to dessert when I want something elegant without spending hours in the kitchen. Ready in under an hour, it's the perfect no bake treat that impresses every single time. The beauty of this recipe lies in its simplicity, with just a few quality ingredients coming together to create something truly special. Vanilla beans bring not only their wonderful flavor but also contain beneficial compounds that support digestion and overall wellness. Whether you're entertaining guests or treating yourself after a long day, this frozen Italian classic delivers creamy, luxurious indulgence with minimal fuss.
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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