Neapolitan semifreddo: Ice Cream and more Ice cream, I love it at any time of the Year!

The heat's still here (well, if you ask me the weather in Thailand is hot and hotter -*-, I think we don't have the winter, haha), so for everyone in my family, having an ice cream always be a great idea! 

I always have the ice cream in the freezer, and because I make ice cream very often, I have a lot of egg white in the fridge, a lot and a lot more, until it becomes one of my problem. I don't want to throw it away, it's not right to throw away the food when you can make something from it, (and eat it ^^). 

So, when I saw this recipe, I think it's a must for me to try it,  because the base is using egg white rather than egg yolks that will reduce my problem, haha 

The base of this ice cream is the egg white that turn into the Italian meringue then mix it with the whipped vanilla flavored cream, so rich but feel light!. After mix the base with the flavor like berry or chocolate, you will have 3 flavor ice cream.

For the berry you can using the fresh or the frozen, so you can make it any time of the year!

I think the look of this semifreddo is very cute, the three color and three flavor give this cool dessert a great combination, tangy from the berry, soft and sweet from the vanilla and a bit bitter from the chocolate, delicious!

Note: I had a little problem when making this, because my tin is not deep enough so I have the ice cream left but it's not a big problem, right? Because you can put the rest in other tin and eat it any way, ^^.

Neapolitan semifreddo 

vegetable or other flavourless oil for the tin 
175g ................................ caster sugar 
2 ...................................... large egg whites 
600ml ............................. whipping cream
1 ....................................... vanilla pod, seeds scraped out 
200g ............................... ripe strawberries (or frozen) , plus more to serve 
100g ................................ raspberries (or frozen), plus more to serve 
1tbsp ............................... icing sugar 
 75g  ................................. dark chocolate, (70% cocoa),

• Lightly oil then line a 900g loaf tin (about 11cm x 22 cm when measured across the top) with clingfilm, leaving plenty of overhang.

 Put the caster sugar in a pan with 4 tbsp water, then heat very gently until it has completely dissolved. Turn up the heat and boil for 2 minutes. (Or you can use the thermometer use the syrup when it register 115°C)


• As the sugar comes up to temperature, whisk the egg whites to stiff peaks in a separate bowl. When the hot syrup is ready, carefully pour it into the egg whites a little at a time, with the beaters still running, whisking until it has all been mixed in. Beat for 3-4 minutes to cool, then set aside. The mix should look like shaving foam. 

• Softly whip the cream and vanilla seeds in another bowl.

 Fold the cream into the whites, in three goes, to make the ice cream base. Split the mix three ways, making one batch a little smaller than the others. 

• Blend the berries and icing sugar until smooth.

 Pass through a sieve onto the smaller batch of ice cream, then fold in until evenly pink. Spoon into the lined tin, level it, then cover the surface with a rectangle of baking parchment. Freeze for 30 minutes or until just firm. 

• Remove the paper and spoon over a layer of plain vanilla mix. Again, level, cover and freeze. 

Meanwhile, melt the chocolate in the microwave or over a pan of simmering water, then leave until cool but still runny. 
• Fold the chocolate into the final third of the ice cream. Layer it and freeze, again covering the top with a clean piece of paper. 
• Freeze for 3-4 hours or overnight before serving, and give the semifreddo 10 minutes or so out of the freezer to soften a little before turning out to slice. 

Neapolitan semifreddo: Ice Cream and more Ice cream,

 I love it at any time of the Year!