I almost always have ice cream on my mind. If it’s cold out, ice cream. If it’s stormy out, ice cream. Hot out, definitely ice cream. There’s something about the rich, smooth texture of ice cream that is refreshing no matter what the temperature is. Luckily, though, it’s summer and there’s no need to justify craving a cool treat. As the heat has been ramping up, I’ve even been considering investing in an ice cream maker. A dangerous purchase? Probably. But how could I resist being able to make frozen treats any time I want…. and in any flavor I want!?
*Spoiler alert* My will power sometimes surprises me and is stronger than I let on…
I didn’t buy the ice cream machine.
BUT, I do have an amazing semifreddo recipe to share with you.
Semifreddo is an Italian world that translates to half cold and, unlike ice cream, is made with whipped cream; ice cream, on the other hand, comes together by churning air into the base mixture. I like to think of semifreddo as the dessert love child of ice cream, frozen yogurt, and mousse. It’s light, fluffy, smooth, and glides down your tongue. This particular recipe is layered with juicy strawberries that provide texture and sweetness. I wasn’t able to track down sesame seeds for the topping, so I opted to leave them off. If you don’t any have luck either, you could also substitute toasted almonds or pistachios or sprinkles!