RAINBOW SWIRL SEMIFREDDO
Fresh fruit puree is mixed with ice cream and layered to create a beautiful frozen treat perfect for hot summer days.
Provided by Food.com
Categories Frozen Desserts
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- To make colored elements:.
- Blend strawberries, 6 tablespoons sugar, and a squeeze of lemon juice.
- Blend mangos, 6 tablespoons sugar, and a squeeze of lemon lemon juice.
- Blend pineapple, 6 tablespoons sugar, and a squeeze of lemon lemon juice.
- Blend blueberries, 6 tablespoons sugar, and a squeeze of lemon lemon juice.
- To make semifreddo:.
- Add vanilla ice cream in a bowl, mix to soften.
- In another bowl, whisk heavy cream until they become soft peaks.
- Mix vanilla ice cream with each colored puree mixture.
- Then fold in the whipped cream but do not over mix so you have swirl texture.
- In a loaf pan lined with plastic wrap, add each layer of the semifreddo color.
- Freeze overnight, pull semifreddo using the plastic wrap as handles, remove the plastic wrap.
- Cut and serve.
Nutrition Facts : Calories 355.9, Fat 14.9, SaturatedFat 9.1, Cholesterol 55.3, Sodium 38.9, Carbohydrate 56.2, Fiber 1.7, Sugar 52.1, Protein 2.3
VANILLA SEMIFREDDO
Make and share this Vanilla Semifreddo recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Line 1 quart (9x4 inch) loaf pan with plastic wrap and place it in your freezer to chill while you make the egg-and-cream mixture.
- In a bowl, beat the cream with an electric mixer on high until doubled in volume and holds soft peaks when the beaters are turned off and lifted up.
- Set aside at room temperature, away from the stove's heat.
- Bring about 3 inches water to a boil in a large saucepan set over high heat; decrease heat so the water simmers gently.
- Clean and dry the beaters for your mixer; place the egg yolks and ¼ cup of sugar in a bowl that will fit snugly over the pan with the simmering water.
- Beat away from the heat at medium speed until thick and pale yellow; about 1 minute.
- Set the bowl over the saucepan and continue beating until the mixture will make little mounds when the beaters are turned off, lifted up, and any mixture on them is allowed to dribble back into the pan, about 2 more minutes.
- Beat in the vanilla, then remove bowl from the saucepan (do not turn off the heat under the pan) and set aside at room temperature for 5 minutes.
- Meanwhile, clean and dry the beaters again; place the egg whites, salt, and the remaining ½ cup sugar in another bowl and fit it snugly over the saucepan with the simmering water.
- Beat at medium speed for 1 minute, until frothy.
- Add in the cream of tartar and continue beating at medium speed, scraping down the sides of the bowl occasionally with a rubber spatula, until smooth, shiny, and satiny, about 3 minutes.
- Remove the bowl from the saucepan and continue beating off the heat until room temperature, about 1 more minute.
- Fold about half of the egg white mixture into the egg yolk mixture with a rubber spatula until smooth, then fold in the remaining egg white mixture.
- Fold in the whipped cream gently, just to incorporate it without losing much of the volume.
- Take the prepared loaf pan out of the freezer and pour this mixture into it.
- Spread the mixture gently to the corners with a rubber spatula.
- Return to you freezer and chill until cold and thick, about 6-8 hours.
- Once the semifreddo is set, cover the pan tightly with plastic wrap to ward off freezer odors, can be stored this way for up to 2 weeks.
- To serve, turn the loaf pan upside down on a serving platter; hold the plastic wrap at the sides and lift off the pan, wiggling it from side to side.
- Pull the plastic off the semifreddo and cut into slices about 1 inch thick.
Nutrition Facts : Calories 214.4, Fat 13.3, SaturatedFat 7.7, Cholesterol 145.7, Sodium 102.1, Carbohydrate 20.4, Sugar 19.2, Protein 2.9
CITRUS SEMIFREDDO
If you want to make ice cream, but don't want to invest in an ice cream maker, give this recipe a try.
Provided by Starshine Michelle
Categories Frozen Desserts
Time 8h35m
Yield 1 Semifreddo, 8 serving(s)
Number Of Ingredients 10
Steps:
- Spray a 9x5x3 inch metal loaf pan with nonstick cooking spray.
- Line the pan with plastic wrap, allowing the excess to hang over the ends and sides.
- Whisk 1/2 cup of the sugar, the egg yolks, lemon juice, lime juice, limoncello, and salt in a large metal bowl to blend. Stir in the zests.
- Set the bowl over a saucepan of simmering water, making sure the bowl doesn't touch the water.
- Whisk the egg mixture until it is thick and creamy, and a thermometer inserted into the mixture registers 160*F, about 5 minutes.
- Set the bowl of custard into another bowl of ice water to cool completely.
- Using an electric mixer, beat the cream and the remaining 1/4 cup sugar in another large bowl until firm peaks form.
- Using a large rubber spatula, gently fold the whipped cream mixture into the custard.
- Spoon the mixture into the prepared loaf pan.
- Fold the overhanging plastic wrap over the custard and freeze until frozen, at least 8 hours or up to 3 days.
- Unfold the plastic wrap.
- Invert the semifreddo onto a platter and peel of the plastic wrap.
- Cut the semifreddo into 1-inch slices, sprinkle with cookie crumbs and serve.
Nutrition Facts : Calories 259.2, Fat 16.2, SaturatedFat 8.7, Cholesterol 276.4, Sodium 49.5, Carbohydrate 25.6, Fiber 0.1, Sugar 20.9, Protein 4.1
RAINBOW POPSICLES
A vivid frozen treat filled with healthy ingredients. Kids will love this sweet and nutritious popsicle.
Provided by Food.com
Categories Frozen Desserts
Time 4h
Yield 12 serving(s)
Number Of Ingredients 24
Steps:
- Place each set of ingredients for each color in a blender; blend til smooth.
- Pour each color into a popsicle mold, one layer at a time.
- Insert popsicle sticks.
- Freeze and serve.
Nutrition Facts : Calories 76, Fat 0.9, SaturatedFat 0.5, Cholesterol 3, Sodium 15.7, Carbohydrate 16.9, Fiber 2.2, Sugar 11.7, Protein 1.5
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