If you like strawberries and ice cream, you should really enjoy Strawberry Semifreddo (Semifreddo alla Fragola) from The Tuscan Sun Cookbook, by Frances Mayes, author of Under the Tuscan Sun, Bella Tuscany, and other works. I found the recipe at http://www.organicgardening.com. It serves 8 to 10 people, and is fairly easy to make.
Ingredients
- 1 & 1/2 pints of strawberries, stems removed
- 1 tablespoon of orange juice
- 1 & 1/4 cups sugar (two tablespoons will be used in one part of the recipe, and the rest in another part.)
- 4 eggs
- 1/4 cup of whole milk
- 1 teaspoon of vanilla extract
- 1/2 cup of mascarpone cheese
- 1 & 1/2 cups of heavy cream
Directions
- Line a 9-by-5-inch loaf pan with plastic wrap, leaving a few inches all around the sides
- Puree the strawberries (reserving and refrigerating several pretty ones) with the orange juice and 2 tablespoons of the sugar. Chill the puree until ready to use.
- Fill the bottom of a double boiler with water and bring almost to a boil. In the top, beat the eggs with the remaining sugar, the milk, and the vanilla. Place over the simmering water and whisk continuously for about 10 minutes, or until the mixture thickens and forms trailing ribbons. (This took me about 15 minutes.) Cool in the fridge for about 1 & 1/2 hours.
- When the egg mixture has cooled, whisk in the mascarpone and all but 1/4 cup of the strawberry puree. In a separate bowl, whip the cream until firm peaks form. With a spatula, fold the cream into the strawberry and mascarpone mixture. Pour into the loaf pan and freeze for at least four hours. Refrigerate the reserved puree.
- When ready to serve, unmold the semifreddo by loosening the plastic wrap, then inverting the pan onto a serving dish. Slice or leave whole the reserved strawberries. Add them to the reserved puree and spoon this over the semifreddo in the dish, or over individual servings.
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