Spumone-style semifreddo is a celebratory, sliceable frozen custard. This version layers vanilla-lemon custard with pistachio and strawberry variations for a beautiful presentation—perfect for holidays and special occasions.
Base recipe = 1 batch.
Ingredients
- 710 ml milk
- 710 ml cream
- 300 g granulated sugar
- 6 large eggs (about 300 g total)
- 5 ml vanilla extract
- 75 g granulated sugar (for adjusting fruit / sweetness)
- 1 pinch sea salt
- 1 lemon (juice)
- 57 g pistachios, chopped
- 85 g strawberries, sliced
Instructions
- Warm the milk and cream with the vanilla (do not boil). In a bowl, whisk eggs with 300 g sugar until smooth.
- Temper: slowly whisk the hot dairy into the egg mixture. Return to gentle heat (or bain-marie) and cook, stirring, until lightly thickened into custard.
- Stir in a pinch of salt and lemon juice. Cool completely (chill over an ice bath for speed).
- Divide custard into 3 equal parts: leave one vanilla-lemon; fold pistachios into the second; fold strawberries into the third (use part/all of the extra 75 g sugar if the fruit needs sweetness).
- Line a loaf pan or mold. Pour the first layer and freeze 1–2 hours until firm enough to hold the next layer. Repeat with the second and third layers, freezing between each.
- Freeze until fully set (about 6 hours or overnight). Unmold, slice, and serve semi-frozen. Optional garnish: berry coulis and candied sugar.