My cabinets are filled with the essential equipment (and more) for me to cook pretty much anything. That has not always been the case. Unaware at the time that our London adventure would turn into 3 years living abroad, we operated with limited kitchen tools. Dreaming about the ice cream maker sitting in storage on the other side of the Atlantic, I made my first semifreddo armed with an inexpensive immersion blender with a whisk attachment.
Meaning “half cold” in Italian, semifreddo has a light, almost cloudlike consistency achieved by serious whipping. Vanilla becomes complex and rich when melded with malted milk powder in this recipe. Slicing a section through the semifreddo reveals crunchy chocolate bits of malted milk balls in addition to the crushed layer sprinkled on top. Having long since reunited with my ice cream maker, I still make semifreddo to savor its creamy weightlessness.
Milk Chocolate Malt Semifreddo
Adapted from Baked Elements by Matt Lewis & Renato Poliafito
10 ounces (about 1-3/4 cups) malted milk balls
1/2 cup granulated sugar, divided
1/3 cup malted milk powder
5 large eggs, separated
2 cups heavy cream
1 tablespoon vanilla extract
1/2 teaspoon salt
Line two 9 by 5 inch loaf pans with plastic wrap leaving a generous overhang, and lightly spray with non-stick cooking spray. Wipe with a paper towel if necessary to make sure the plastic wrap is not too oily.
Pulse the malted milk balls in a food processor until they are roughly chopped. Cover the bottom of each loaf pan with about one-quarter of the malted milk balls.
In a large bowl whisk 1/4 cup plus 1 tablespoon sugar, malted milk powder and egg yolks for 1 to 2 minutes until the mixture turns pale yellow.
In a medium chilled bowl whisk the cream for 1 minute Add the remaining 3 tablespoons of sugar and vanilla and beat until the mixture has soft peaks. Gently fold the whipped cream into the yolk mixture and set aside.
In the bowl of a standing mixer with the whisk attachment, beat the egg whites and salt until stiff peaks have just started to form.
Gently fold the egg whites into the yolk mixture in thirds fully incorporating after each addition and ending with egg whites
Using a spoon, fill each loaf pan halfway with semifreddo smoothing out the top with the back of the spoon. Freeze for 10 minutes.
Take the loaf pans out of the freezer and top with the remaining malted milk balls. Finish by coating the top with the remaining semifreddo and smooth with the back of the spoon. Cover the pans and freeze for 6 hours or until firm.
Invert the semifreddo onto a platter and peel off the plastic wrap. Dip a knife into hot water before cutting into 1-inch wide slices.