chocolate coffee semifreddo (ice cream)

★★★★★ 1 Review
CosetteKR avatar
By Cosette Khoryati
from Beirut

I made this dessert for a dinner party.. it was a hit! I was actually surprised with myself that I made Semifreddo, you know ice cream at home without an ice cream maker.. I thought it was almost impossible to achieve such great texture and taste.. beautiful and versatile dessert.

★★★★★ 1 Review
serves 8-10
prep time 25 Min
method Refrigerate/Freeze

Ingredients For chocolate coffee semifreddo (ice cream)

  • 1
    egg
  • 4
    egg yolks
  • 1/2 c
    sugar
  • 1 1/4 c
    double cream
  • 1 Tbsp
    instant coffee powder
  • 1 Tbsp
    coffee liqueur, chocolate liqueur, brandy, rum etc. (alcohol of your choice, optional)
  • 1
    chocolate bar of your choice (snicker's, mars, toblerone etc.)
  • 1 Tbsp
    cocoa powder (to decorate, optional)
  • dark chocolate curls (to decorate, optional)

How To Make chocolate coffee semifreddo (ice cream)

  • 1
    -Line a loaf tin with clingfilm. -Chop the chocolate bar into small-medium size chunks, set aside. -Put the coffee, liqueur, egg, egg yolks and sugar in a heat proof bowl and mix to dissolve. -Beat the mixture over a saucepan of gently simmering water, until it is pale and thick. (I use a whisk for this, but you can use a hand-held electric whisk)
  • 2
    -In a bowl, whip the double cream until thick. -Gently fold in the egg and sugar mixture. -Add the chopped chocolate bar to the mixture. -Pour into the prepared loaf tin, and cover carefully with clingfilm before putting it in the freezer for at least 2-3 hours (I always make it the night before)
  • 3
    -When ready to serve, turn out the semifreddo on to a suitably sized CHILLED plate. (better to put the plate in the freezer for few minutes or else the semifreddo will start melting the minute it hits the plate) -Decorate with cocoa powder, chocolate shavings, nuts, chocolate chunks, coffee beans etc. whatever you like.
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