Coffee and Pistachio Semifreddo
You can make this luxuriously smooth Italian ice cream without an ice cream maker.
Yield: makes 8 servings
Prep Time: 20 mins, plus freezing
Cooking Time: 5–8 mins
Ingredients
- 1 vanilla bean, split lengthwise
- 1 cup plus 2 tbsp sugar
- 1 tbsp instant coffee
- 1 tbsp boiling water
- 6 large egg yolks
- ¼ cup Marsala
- 1¼ cups heavy cream
- 2/3 cup plain low-fat yogurt
- 1 cup chopped pistachios, plus more for garnish
- rose petals, for garnish (optional)
Directions
1. Lightly oil an 8in (20cm) square metal cake pan and line it with a sheet of plastic wrap. Scrape the seeds from the vanilla bean into a saucepan. Add the sugar and ½ cup water. Stir over medium heat until the sugar dissolves. Boil without stirring about 3 minutes, until syrupy. Dissolve the coffee granules in the boiling water, and stir into the syrup.
2. Beat the egg yolks and Marsala in a large bowl with an electric mixer. Beat in the coffee syrup in a steady stream, and beat about 6 minutes, until thick and tripled in volume.
3. Whip the cream in a chilled bowl until soft peaks form. Fold into the egg mixture with the yogurt and ¾ cup of the pistachios. Spread the cake pan and sprinkle with the remaining pistachios. Cover with plastic wrap and freeze for 4–5 hours, until firm.
4. Invert the pan to unmold the semifreddo onto a chilled platter, remove the plastic wrap, and turn right side up. Cut into squares with a knife dipped in hot water. Serve immediately on chilled dessert plates, sprinkled with more pistachio nuts and rose petals, if using.
Notes
Special Equipment :8in (20cm) square metal cake panFreezing Information :freeze for up to 3 months
Good with chocolate mints, or truffles, and a cup of strong, after-dinner coffee.
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