It’s National Ice Cream Month (also known as “July”), and we’re celebrating feverishly. To cool down, we’ve been whipping out granitas, popsicles, and even bourbon pecan pie ice cream! Next on the list? Delicious ice cream without any fancy tools like an ice cream maker or liquid nitrogen. Check out our semifreddo, a scrumptious Italian dessert that literally means “semi-cold”. Not quite ice cream and not quite frozen yogurt, these sweet semifreddo bites are the happy medium of frozen confections.


-1/2 white peach

-1/2 cup blueberries

-1/2 cup diced strawberries

-1 egg

-4 egg yolks

-1 1/4 heavy cream

-1/3 cup sugar (more if you want it on the sweeter side)

In a heat-proof bowl, whisk together the eggs and sugar for about a minute, until they’re just blended. Then, in a double boiler, whisk the egg yolks over barely simmering heat until the mixture becomes a pale yellow. This will take about 10-15 minutes. You can also use a hand mixer. Make sure the water is just barely simmering, or else you’ll cook the eggs. Remove from heat and gently beat for another minute, then let cool. In the meantime, whip the heavy cream until stiff peaks form. Gently fold the cooled egg mixture into the whipped cream.

Line the bottom of your tart pan or mini muffin pan with the diced fruit. Mix the fruit or keep them separated, whatever you like! Then, pour the semifreddo mixture over the fruit. Cover with plastic wrap and freeze for at least 3 hours.

What’s great about this recipe is that it’s highly adaptable. Keep the basic core of egg yolks and cream, and feel free to add any sweetener you like! Honey, vanilla, anything– the world is your oyster.

What other ways would you adapt the semifreddo? Tell us in the comments!