← Back to Search Results Italian
strega-semifreddo

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

Sugar syrup beaten into egg yolks creates an especially airy, mousse like ice cream called a semifreddo. In Italy, semifreddi are fashionable in both the gelateria and the upscale restaurants. Here it has a lovely flowery herb overtone from the Italian liqueur Strega. If you can’t find Strega, use sambuca for an anise scent or Grand Marnier for a brandied orange infusion.

Ingredients

  • 2/3 cup sugar
  • ¼, cup water
  • 1 tablespoon light corn syrup
  • 4 large egg yolks
  • 2 teaspoons grated orange zest
  • 2 cups half-and-half
  • 1 cup heavy or whipping cream
  • ¼, cup Strega, sambuca, or Grand Marnier

Directions

Combine the sugar, water, and corn syrup in a small saucepan and bring to a boil. Cook until the temperature reaches 238°F on a candy thermometer (soft ball stage).

Meanwhile, beat the egg yolks with an electric mixer until thick and pale yellow. Continuing to beat the egg yolks on medium speed, slowly pour in the sugar syrup in a fine, steady stream.

Beat until the mixture cools to room temperature, about 7 minutes. Stir in the zest and half-and-half.

Cover and refrigerate until thoroughly chilled, about 3 hours.

When ready to freeze, stir in the cream. Freeze in an ice cream maker according to the manufacturer’s instructions.

When the ice cream is almost frozen, spoon in the Strega and churn until blended in, about 1 minute more.

Transfer to a container, cover, and freeze until firm, about 2 hours.


© 2005 Lou Seibert Pappas
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings.

293kcal (15%)
96mg (10%)
1mg (2%)
213mcg RAE (7%)
119mg
9mg
4g
18g
0g
24g
168mg (56%)
43mg (2%)
12g (60%)
20g (31%)
0mg (2%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

big-fat-cookies Big Fat Cookies
by Elinor Klivans
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
american-masala American Masala
by Suvir Saran
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
the-sweet-life The Sweet Life
by Kate Zuckerman
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
a-new-way-to-cook A New Way to Cook
by Sally Schneider
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?