A semifreddo is similar to ice cream, but you won't need an ice cream machine or a tank of liquid nitrogen to make it. All you'll need is some good ol' fashioned elbow grease.
- 1 pound strawberries
- 1 ¼ cups heavy cream
- 4 eggs, separated
- ¼ cup confectioners' sugar
Wash the strawberries and dry them well. Remove the leaves and stems. Purée the strawberries in a blender or food processor.
Place the heavy cream into another bowl over an ice bath and whisk until soft peaks form. The consistency should be similar to whipped cream.
Whisk the egg whites with a pinch of salt in another bowl until firm peaks form. You can do this either by hand or use an electric mixer.
In a bowl, whisk the egg yolks and sugar together until the mixture turns pale yellow. Fold the cream into the egg yolk mixture, then fold in the egg whites. Finally, fold in the strawberry purée.
Pour the mixture into a freezerproof container and freeze for 3 hours until firm. For best results, freeze overnight.
If it's too hard to serve, leave it out for about 15 minutes at room temperature. Meanwhile, leave your ice cream scoop in a bowl of hot water.