Semifreddo (2024)

FAQs

What is the difference between ice cream and semifreddo? ›

Compared to ice cream: it is less cold, it contains about 10/15% more sugars and fats and a smaller amount of water, it is made up of air for over 50%. It is much lighter than ice cream and melts on your tongue very quickly, giving the impression you just ate the lightest dessert imaginable.

An occasional fleck of cream won't hurt the semifreddo, but over-mixing (deflation) can make it seem hard and dense. So work gently, with an eye to creating an even mix, but don't pursue total hom*ogenization at the cost of the semifreddo's airy structure.

It roughly translates to “half cold” in Italian, meaning that you should expect a frozen treat brought to your table! Semifreddo refers to a collection of frozen desserts that bear a striking resemblance to ice cream, but aren't quite the same thing.

We would also like to highlight that some semifreddos contain uncooked or only partially cooked eggs and freezing does not reduce the risk of salmonella, so they should not be eaten by pregnant women or those with a vulnerable immune system (such as young children or the elderly).

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If your favorite ice cream recipes use uncooked eggs, it's time replace or revise them. Those raw eggs may contain salmonella bacteria that can cause foodborne illness. Freezing doesn't kill bacteria but cooking does.

It is derived from the French parfait introduced in Italy during the 19th century. The main ingredients are egg yolks, sugar, and cream. It has the texture of frozen mousse or cake. The dessert's Spanish counterpart is called semifrío.

Semifreddo means “semi-cold,” and it earned its name because, thanks to its formulation, it feels less cold than it actually is. It is sometimes referred to as “winter's gelato” because it is appealing during colder whether due to the fact that it's richer and less chilling than typical gelato.

Then, when you want a piece, take it out of the freezer, let it thaw slightly in the refrigerator to “semifreddo” (semi-frozen), and remember — the same rules apply to this as they do to ice cream, in that you can't leave it hanging about and then refreeze it.

Is Royal Icing Made with Raw Egg Whites Safe to Eat? The risk is slight, but it is certainly possible for raw egg whites to contain food-borne pathogens, such as Salmonella. Fortunately, you can prepare royal icing using two different methods with little to no risk by using meringue powder or pasteurized egg whites.

Are Italian eggs safe to eat? ›

Head to an Italian grocery store and you'll find eggs on grocery store shelves and never refrigerated. There's a reason for this. Eggs have a protective outer layer that protects them from disease and bacteria. Italian eggs are gently wiped clean from debris before they're packaged and ready for sale, but never washed.

There's gelato, there's frozen yogurt, there's sorbet, and there's just plain ol' ice cream.

Semifreddo is traditionally made by bringing sugar to 248 degrees Fahrenheit (the “firm stage” at which sugar becomes firm and flexible) and whisking it into egg whites (the same method used for Italian meringue), then folding the egg white mixture into whipped cream.

First Things First: The Two Main Groups

So, strictly speaking, we can define Gelati (see footnotes) as Italian ice cream made with a milk base. Known in English as Sorbet, we could define it simply as water based Gelato, in other words, Italian ice cream made without the addition of milk and cream.

Gelato is a frozen treat that hails from Italy; the word "gelato" actually means "ice cream" in Italian.