As ridiculous as this sounds for a family of 2 adults and a baby, I have thought about buying a freezer and keeping it in our small garage. What space we had in our side-by-side is now filled with ice cube trays and baggies full of frozen fruit and veggie purees for W. Unfortunately, there is no room for the freezer bowl for the ice cream maker, and with summer almost over, I felt desperate for a homemade frozen treat.
Instead of traditional ice cream, I made chocolate semifreddo, a dessert I would prepare when I didn’t have an ice cream maker. Whipping the heavy cream, eggs and other ingredients resulted in a very light, velvety smooth consistency. I even added bittersweet chocolate chips without the semifreddo ending up too rich. Frozen in a loaf pan, slices of this cool confection made for an elegant presentation on the plate.
Non-stick cooking spray
2 cups heavy cream
8 ounces bittersweet chocolate, roughly chopped, plus 4 ounces finely chopped
1/3 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
Line a 9-inch by 5-inch loaf pan with plastic wrap leaving a generous overhang. Lightly grease with non-stick cooking spray.
In a large bowl, use an electric mixer to whip the heavy cream until soft peaks form. Place the bowl in the refrigerator.
Melt 8 ounces roughly chopped chocolate in the microwave in 30-second blasts stirring to distribute the heat.
In a large saucepan, bring 1 inch of water to a low simmer. Place the eggs and sugar in a heatproof bowl on the saucepan and use an electric mixer to whisk until the mixture is pale yellow and has doubled in volume. Remove from the heat and stir in the vanilla extract and salt. Fold the melted chocolate, heavy cream and 4 ounces finely chopped chocolate into the egg mixture. Pour into the prepared loaf pan and cover with plastic wrap. Freeze until firm.
Invert the semifreddo onto a platter and remove the plastic wrap. Dip a knife into hot water before cutting into 1-inch-wide slices.