Semifreddo
I love making semifreddo when we have other families over for lunch. Most kids love ice cream, so it is usually a hit!
Semifreddo, unlike most shop-bought ice cream, is made from real eggs, real cream, and real vanilla. Instead of sugar, I use a low carb sweetener like erythritol or xylitol. These are both sugar alcohols from plants that do not affect your blood glucose or liver. Serve with fresh berries and or chocolate sauce.
INGREDIENTS
4 large eggs, separated
¼ teaspoon cream of tartar or apple cider vinegar
½ cup powdered erythritol or xylitol
300mls heavy whipping cream
1 teaspoon of seeds from a vanilla pod (or sugar-free essence)
METHOD
This recipe produces soft and creamy ice-cream. However, once left in the freezer for more than 4 hours, it will get rock hard. I think best if you make 4 hours before you want to eat it.
Place the sweetener in a food processor and grind until it resembles powder. Set aside for later.
Use three bowls, two large and one small, separate the eggs. Whites in the big bowl and the yolks in the small bowl, the third will be for the beating the cream.
Start whisking the egg whites and add the cream of tartar. As the egg whites thicken, slowly add the powdered sweetener. Whisk until they create stiff peaks.
In a third bowl, whisk the cream until soft peaks form. Be careful not to over whisk the cream.
Use a fork to mix the egg yolks with the vanilla seeds (or vanilla essence).
Slowly fold the whisked egg whites into the whipped cream. Then add the egg yolk mixture and gently fold in using a spatula until well combined.
Place the mixture in a loaf pan or a freezer-friendly container and freeze for at least 4 hours.
Serve with fresh berries.
Note: If a recipe calls for raw eggs and you are concerned about the potential risk of Salmonella, you can make it safe by using pasteurised eggs. To pasteurise eggs at home, pour enough water in a pot to cover the eggs. Heat to about 140 F / 60 C. Using a spoon, slowly place the eggs into the pot. Keep the eggs in the water for about 3 minutes. This should be enough to pasteurise the eggs and kill any potential bacteria. Let the eggs cool down before using in any recipe, or store in the fridge for 6-8 weeks.
