Double cherry semi-freddo

Double cherry semi-freddo

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(2 ratings)

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Cooking time

Prep: 25 mins Cook: 10 mins Plus cooling and freezing

Skill level

Moderately easy

Servings

Serves 8

This Italian style ice-cream is light and creamy and, best of all, you don’t need an ice-cream maker to prepare it

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
400
protein
5g
carbs
29g
fat
30g
saturates
16g
fibre
0g
sugar
28g
salt
0.15g

Ingredients

  • 1kg cherries, stones removed
  • 400ml double cream
  • 100g icing sugar
  • 4 eggs, separated
  • wafers, to serve (optional)

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Method

  1. Set aside a handful (about 50g) of the pitted cherries. Place the remainder in a large pan set over a medium heat with the cream and 50g icing sugar. Bring up to the boil, then gently simmer for 5 mins until the cherries start to soften. Carefully whizz in a blender, then pass through a sieve.
  2. Pour a little of the hot cherry cream over the egg yolks, whisk well, then pour back into the pan. Cook for about 5 mins more or until the mixture has thickened a little and will coat the back of a wooden spoon. Pour through a sieve into a bowl, cover the surface with cling film, then leave to cool completely.
  3. Whisk the egg whites until stiff peaks form, then whisk in the remaining 50g sugar, 1 tbsp at a time. Keep whisking until the mixture is stiff and resembles shaving foam. Stir a third of the mixture into the cooled cream, mix until it is well incorporated, then gently fold through the remaining mixture in 2 goes.
  4. Line a 900g loaf tin with cling film. Pour the mixture into the tin, then cover with cling film and place in the freezer for about 3 hrs until just starting to freeze. Stir the whole cherries into the semi-frozen mixture, then return to the freezer for at least 8 hrs or preferably overnight. Serve cut into slices with some berries, or sandwiched between wafers.

Recipe from Good Food magazine, June 2009

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Comments

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sunaprticle's picture
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The recipe is good, but I made one change. I beat the yolks with a spoon of caster sugar, until light and fluffy, and only then I mixed it with the cherries.

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