Semifreddo

We’ll head over to northern Italy. This easy, yet unbelievably tasty ice cream is easy to make and best of all does not require an ice-cream machine. Usually made with Mascarpone, I however use sheep milk yogurt. It does not need to be frozen stiff and given the amount of air in the mixture freezing it completely is close to impossible. If you happen to keep it in the freezer longer make sure to take it out at least 5 minutes before serving. As for achieving the perfect shapes, silicone baking molds to the rescue. Mine is a 6 cavity, they come in all shapes and sizes. To top it off I always use fresh raspberries.

Ingredients

• 2 egg whites
• 150 g powdered sugar
• 210 g sheep milk yogurt
• 250 g heavy creme (35% fat)
• 16 raspberries

Instructions

1. Mix together the yogurt and sugar, leave the mixture on the side.
2. In separate bowls, thicken the cream into consistency similar to yogurt and beat the egg whites into white, fluffy, dream-like clouds. Use copper, stainless-steel, or glass bowls. Check to make sure bowl and beaters are completely clean and dry before starting.
3. Whisk the cream into the yogurt and sugar. Fold the mixture into the egg whites. Use a large silicone spatula and long, gentle strokes to preserve as much air in the mixture as possible.
4. Pour into the silicone molds. Half-way filled add 1-2 raspberries and top off. Store in the freezer for at least an hour.
5. Enjoy!

Tips & Tricks

The egg whites need to be at room temperature before you start. Plan ahead. The cream and yogurt can come out of the fridge.