Name: Double cherry semifreddo
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 8
Cuisine: Italian
Ingredients: 1kg cherries stones removed; 400ml double cream; 100g icing sugar; 4 eggs separated; wafers to serve (optional)

Home
Recipes
Double cherry semifreddo

Double cherry semifreddo

Good Food team

Save recipe

Serves 8

More effort

Prep: 25 mins

Cook: 10 mins

Plus cooling and freezing

A star rating of 4 out of 5.3 ratingsRate

loading...

This Italian style ice cream is light and creamy and, best of all, you don’t need an ice cream maker to prepare it

Freezable

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Clotted cream & ginger ice cream

A star rating of 4.4 out of 5.14 ratings

Ingredients

Nutrition

Units:

MetricUS

1kg cherries

stones removed
400ml double cream
100g icing sugar
4 eggs

separated
wafers

to serve (optional)

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal400
fat30g
saturates16g
carbs29g
sugars28g
fibre0g
protein5g
salt0.15g

low

Method

step 1

Set aside a handful (about 50g) of the pitted cherries. Place the remainder in a large pan set over a medium heat with the cream and 50g icing sugar. Bring up to the boil, then gently simmer for 5 mins until the cherries start to soften. Carefully whizz in a blender, then pass through a sieve.
step 2

Pour a little of the hot cherry cream over the egg yolks, whisk well, then pour back into the pan. Cook for about 5 mins more or until the mixture has thickened a little and will coat the back of a wooden spoon. Pour through a sieve into a bowl, cover the surface with cling film, then leave to cool completely.
step 3

Whisk the egg whites until stiff peaks form, then whisk in the remaining 50g sugar, 1 tbsp at a time. Keep whisking until the mixture is stiff and resembles shaving foam. Stir a third of the mixture into the cooled cream, mix until it is well incorporated, then gently fold through the remaining mixture in 2 goes.
step 4

Line a 900g loaf tin with cling film. Pour the mixture into the tin, then cover with cling film and place in the freezer for about 3 hrs until just starting to freeze. Stir the whole cherries into the semi-frozen mixture, then return to the freezer for at least 8 hrs or preferably overnight. Serve cut into slices with some berries, or sandwiched between wafers.

RECIPE TIPS

CHERRIES

Try and buy from a shop that allows you to sample them first. Pick the ones you like the flavour of and stay away from any wet or damp ones. If you are going to use many cherries, invest in a little stoning machine – it’s a bit like a stapler for fruit!

Recipe from Good Food magazine, May 2009

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4 out of 5.3 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now