Wednesday, December 08, 2010

Apricot Semifreddo

Semifreddo has got to be one of the easiest and quickest homemade ice-creams in existence. Due to the large quantity of cream it contains, there is no need for an ice-cream machine or for the tedious job of taking it out of the freezer every now and again to mix the ice crystals through.

My apricot semifreddo is a variation on Bill Granger's semifreddo recipe on offer here.

Apricot Semifreddo
(makes 1 ice-cream "loaf")

  • 6 large egg yolks
  • 3 tablespoons honey or agave syrup or castor sugar
  • 250ml whipping cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons chunky apricot jam (with apricot pieces)
  1. Use a mixer to beat together the egg yolks and honey until doubled in volume, light in texture and pale in colour (anywhere from 3 to 8 minutes depending on mixer speed).
  2. In a seperate, deep bowl, beat the cream to peak stage.
  3. Fold the whipped cream into the yolk/honey mixture, and gently stir through the vanilla extract and chunky apricot mixture. Line a loaf tin with overlapping cling wrap, pour the mixture in and then cover over with another layer of clingwrap. Freeze for 4 - 5 hours.
  4. Turn the ice-cream loaf out, and then slice to serve.
Variations on a theme:
This recipe is incredibly versatile. I've made a vanilla one before using chocolate chips and crushed pecans stirred through. I've also made a delicious coffee flavoured one using no extracts whatsoever, and just stirring through 2 teaspoons of instant decaf coffee for a nice coffee crunch. The flavour possibilities are endless!