This vanilla and kiwi semifreddo is a very creamy, soft and delicious frozen dessert. Perfect for a hot summer’s day.
So what exactly is a semifreddo, well it is nothing fancy but an Italian semi froze dessert more or less like an ice cream? It is often made with cream and eggs and supposes to have a creamy texture.
Being a non-eggetarian, of course, I had to come up with an eggless version of this kiwi semifreddo. I knew that custard gives a creamy and rich texture to eggless ice creams as well so that’s when it struck me to use custard in it.
There are endless versions of semifreddo using a variety of colourful and seasonal fruits. I, on the other hand, had lots of kiwis sitting on the counter to be used up and they all went in this frozen gluten-free dessert.
Wel, for a second, if you don’t think about the calories in the cream, it is a wonderful and oh so delicious dessert to enjoy once in a while.
Here are some more frozen desserts from my space.
- 2 cups whole milk
- 4 tablespoon vanilla custard powder
- 2 cups heavy whipping cream
- 8-10 kiwis, chopped
- ¼ cup castor sugar
- In a small bowl add ¼ cup of milk and custard powder. Mix well until combined and set aside.
- Heat the remaining milk in a saucepan until it starts bubbling.
- Once it starts boiling add the custard powder milk and stir until it starts thickening.
- Remove from heat and strain the custard in a colander. Put it aside to cool and set.
- In a mixing bowl add heavy whipping cream and sugar. Using an electric mixer beat until soft peaks are formed.
- Once the custard is cooled down gently fold it in the whipped cream.
- Add in half of the kiwis and fold them in too.
- Transfer the mixture into a loaf tin, sprinkle remaining kiwis on top and cover with cling wrap.
- Freeze for about 3 to 4 hours or overnight. Remove from freezer about 15 minutes before serving.
- Run the bottom side of loaf pan under hot water to remove the semifreddo.
- Place it in serving plate, slice and serve.
I used kiwis but you can make this semifreddo with any seasonal fruit.
I made it in one 7" loaf tin and one 6 hole ice pop maker.