Double cherry semi-freddo
By Good Food
This Italian style ice-cream is light and
creamy and, best of all, you don’t need an
ice-cream maker to prepare it
-
Prep:25 mins
Cook:10 mins
Plus cooling and freezing - Serves 8
- More effort
Nutrition per serving
-
kcal 400
-
fat 30g
-
saturates 16g
-
carbs 29g
-
sugars 28g
-
fibre 0g
-
protein 5g
-
salt 0.15g
Ingredients
- 1kg cherries, stones removed
- 400ml double cream
- 100g icing sugar
- 4 eggs, separated
- wafers, to serve (optional)
Tip
CherriesTry and buy from a shop that allows you to sample them first. Pick the ones you like the flavour of and stay away from any wet or damp ones. If you are going to use many cherries, invest in a little stoning machine – it’s a bit like a stapler for fruit!
Method
Set aside a handful (about 50g) of the pitted cherries. Place the remainder in a large pan set over a medium heat with the cream and 50g icing sugar. Bring up to the boil, then gently simmer for 5 mins until the cherries start to soften. Carefully whizz in a blender, then pass through a sieve.
Pour a little of the hot cherry cream over the egg yolks, whisk well, then pour back into the pan. Cook for about 5 mins more or until the mixture has thickened a little and will coat the back of a wooden spoon. Pour through a sieve into a bowl, cover the surface with cling film, then leave to cool completely.
Whisk the egg whites until stiff peaks form, then whisk in the remaining 50g sugar, 1 tbsp at a time. Keep whisking until the mixture is stiff and resembles shaving foam. Stir a third of the mixture into the cooled cream, mix until it is well incorporated, then gently fold through the remaining mixture in 2 goes.
Line a 900g loaf tin with cling film. Pour the mixture into the tin, then cover with cling film and place in the freezer for about 3 hrs until just starting to freeze. Stir the whole cherries into the semi-frozen mixture, then return to the freezer for at least 8 hrs or preferably overnight. Serve cut into slices with some berries, or sandwiched between wafers.
