The Yankee Chef: Icy Strawberry-Lemonade Semifreddo

I need to slip in one more warm weather recipe that has a bad reputation for being difficult to make. Meaning "half frozen," Semifreddo is a classic Italian dessert that is a cross between ice cream and frozen mousse. Most recipes call for making custard on the stove-top, cooling it and folding this into whipped egg whites. Here is a recipe that is far easier to make with the result just as creamy and true to form. All this without an ice cream maker. How great is that?

1/2 pound fresh strawberries, hulled and halved

1 cup honey or light-colored corn syrup, divided

1/4 cup frozen lemonade concentrate, thawed

2 tablespoons lemon juice

4 egg whites, room temperature

1 1/2 cups whipped cream

1/2 cup plain yogurt or vanilla pudding

Line a bread pan with film wrap so that sides and bottom are completely covered with some hang over the sides. In the bowl of a food processor or blender, place the strawberries and half the honey; cover. Pulse until strawberries are chopped small. In a separate bowl, whip the egg whites to soft peaks, on high, using a hand or tabletop mixer. Add remainder of the honey and continue beating until stiff peaks form. Divide the whipped whites into two bowls. Fold the yogurt and pureed strawberries into one of the bowls until well incorporated.

In the other bowl, mix the whipped cream, lemonade and lemon juice into the whites. Add a couple of drops of yellow food coloring if desired. Pour either one of the bowls into the bottom of the prepared pan, tapping it on the counter to even out the top. Pour the other bowl on top and smooth out with a spoon or spatula. Cover and freeze at least three hours. When ready to serve, remove from freezer and let sit at room temperature for 30 minutes or in the refrigerator for 60 minutes, to soften a bit. When serving, lift out the semifreddo by the film wrap onto a cutting surface or platter. Remove film wrap and slice into widths of your desire and serve immediately.


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