I love homemade ice cream! I haven't eaten store bought ice cream for a long time. When I make ice cream I typically use my ice cream churning machine. However, yesterday I didn't feel like taking out my massively heavy ice cream churner just to make a couple servings of ice cream. So I opted instead to make semifreddo! Semifreddo (italian for half cold) is basically another version of ice cream. It is has an airy frozen mousse like texture. It's definitely more creamy than regular ice cream. This version of semifreddo is different than the traditional semifreddo recipes, because this is a simpler way to make it, but same result. The condensed milk is a substitute for the egg that normally goes into semifreddo (which I think is a plus). Enjoy this super easy and delicious semifreddo recipe!
Ingredients:
1 can (14oz.) sweetened condensed milk
2 tsp. vanilla extract
2 1/3 cups cold heavy whipping cream
Directions:
In a medium bowl, stir the sweetened condensed milk and vanilla extract until completely mixed together.
In another bowl using an electric mixer, whip the heavy cream on high until stiff peaks form (it should turn from liquid to looking like whipped cream from a can).
With a rubber spatula fold in the whipped cream into the condensed milk and vanilla extract mixture. Gently fold until fully combined.
Place a long piece of saran wrap into a 4 1/2-by-8 1/2-inch loaf pan and have some hang over the side (for easy removal of semifreddo later). Pour the mixture into the loaf pan and freeze for six hours. You can freeze this covered for up to one week.
Enjoy!
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