Ice cream is only good when its warm outside right? Not at all, I am one of those people who loves ice cream all year round. I was making this because it was sunny and warm but of course this being Britain as soon as it was finished the heavens opened and it turned cold again. This recipe is perfect for those people who dont have an ice cream machine as Semifreddo is an italian dessert very similar to ice cream but which doesnt need churning, yet still has a smooth texture. In other news I am moving into a new flat soon and need to hear all your tips on making the most of a small kitchen?
500ml double cream
50g toasted dessicated coconut (unsweetened)
1 tsp vanilla bean paste
150g golden caster sugar
Place the double cream and toasted coconut in a medium saucepan and bring to a boil then cover the pan, remove from the heat and allow the cream to steep for an hour. Strain the cream through a fine sieve and discard all except a large spoonful of the coconut
Place the egg, yolks, sugar and vanilla in a bowl set over a pan of simmering water and whisk until the sugar has dissolved, to test rub the egg between the fingers it should feel smooth without any sugar grains.
Remove the bowl from the heat and continue to whisk until the egg mixture is pale and thickened forming a ribbon when the whisk is removed from the bowl, this is best done with an electric mixer.
In a separate bowl whisk the double cream until soft peaks are formed, then lightly fold this into the egg mixture, a third at a time. Lightly mix in the retained. At this point you can pour this semifreddo mixture into a choice of moulds such as a clingfilm lined loaf tin (the clingfilm means it can be removed easily and then cut into slices) or for simplicity pour in a sealable container and freeze until firm then simply scoop to serve.