You scream, I scream, we all scream for ice cream.
We always think that making ice creams and sorbets require a ice cream machine – well at least that’s what I’ve always thought. Even if I choose to make ice cream by hand, it will be pretty tedious and sometimes I am just too lazy to attempt making them – until I came across semifreddo.
A class of semi-frozen desserts, typically ice-cream cakes, semi-frozen custards, and certain fruit tarts. It has the texture of a frozen mousse.
400g-450g strawberries, leaves cut off (there’s no need to hull, waste of time~)
1 cup sugar (white sugar)
1/4 cup water
pinch of salt
3 large egg whites
1 cup heavy (whipping) cream
I’m sure most of us have eaten ice cream from loaf-pan-like-containers before, get one of those (1 litre will do) and line with 2 sheets of plastic wrap, leaving an overhang on all sides to make unmoulding easy. (For me, I choose to scoop the semifreddo out, so I left out the plastic wrap.)
I would suggest keeping the semifreddo in the freezer for just up to 1 week, but then again, I doubt anyone can resist leaving it in the freezer for too long. 😉