prep time

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White Chocolate Raspberry Semifreddo

18h ago
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All week I have been craving ice cream. So in this video I whipped up a semifreddo. Which is just a fancy word for Semi Frozen Dessert. I partnered up with Tillamook and used their ice cream White Chocolate Raspberry Yum, and layered fresh raspberries in between the semifreddo layers. Tillamook whips less air into the ice cream, which makes the ice cream really smooth, rich, and creamy. I almost would say that it tastes like a gelato. SERVINGS: 8-12 PREP TIME: 25 minutes to make and then 3-4 hours to freeze MAKE SURE YOU HAVE: Loaf pan Hand mixer Double boiler INGREDIENTS: 1 Tillamook White Chocolate Raspberry Yum Ice Cream 2 eggs 1 egg yolk 3/4 cup sugar 1 1/2 cup heavy cream 2 packages of raspberries 6 waffle cones METHOD: Line the loaf pan with plastic wrap. Using an ice-cream scoop, scoop out the Tillamook Ice Cream and place in a bowl to melt. Set aside. In a clean bowl crack the eggs, yolk, and sugar. Whisk the ingredients together. Then, using a double boiler, you can also use a sauce pan with 2-4 cups of simmering water. Place the bowl on top of the sauce pan so that the steam heats up the egg mixture from underneath. Using a hand mixer, mix the eggs for 3-4 mins. Then take off the double boiler and mix for another 3-4 mins. You will notice a light pale color and the mixture will become thick. This is how you’ll know it’s ready. Then in a cold bowl add the heavy cream. Here’s a tip: Place a mixing bowl and the whisk in the freezer. This will help the cream form quicker. Using a hand-held mixer, mix the cream till it becomes fluffy whipped cream. Now fold the egg mixture, and the melted Tillamook Ice Cream into the whipped cream. Fold gently until it all incorporates. Assembly of the Semifreddo: Pour one layer of the semifreddo into the lined loaf pan. Freeze. Take your pan out of the freezer and add fresh raspberries in an even layer. Pour the rest of the semifreddo on top of the raspberries. Garnish the top with crunched up waffle ice cream cones. Place back into the freezer to freeze. Once the semifreddo is completely frozen, grab the plastic wrap and lift up to pop out the semifreddo. Place on a cutting board and cut 1-inch slices. Enjoy! TIP: If you want the process to go quicker, pour all of the semifreddo mixture in the dish, then place fresh raspberries on top to skip a step.