Almond “semifreddo” (Italian soft ice cream) – Semifreddo di mandorle

Ingredients for 8 servings

  • 2 cups of whipping cream
  • 3 1/2 oz sugar
  • 7 oz shelled and toasted almonds
  • 3 eggs
  • 1/4 teaspoon vanillin
  • 3 1/2 oz dark chocolate
  • milk
  • sugar


Roughly mince the almonds. Whip up the cream with half of the sugar and the vanillin. Separate the eggs. Beat egg whites stiff with a pinch of salt. Beat yolks and remainings sugar until smooth. Stir in the almonds. Add the whipped cream and the egg whites and pour the mixture into a slightly wet plumcake mould. Keep in the freezer to soften at least 10 minutes before serving. In the meantime melt the chocolate “bain marie” in a saucepan with some milk. Put the sweet on a dish, slice and top with the melted chocolate. Add the almonds and stir until the sugar coats the almonds. Put on a greased marble board and separate almonds and let them cool. Mince the almonds and add to the eggs, keeping 4-5 tbps aside for the decorations. Combine the whipped cream and the eggs. Pour the cream mixture into a mould (or several little moulds) and keep in the freezer for least 8 hours.

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