Ingredients
Scale
- 2 cups whole milk
- 4 tablespoon vanilla custard powder
- 2 cups heavy whipping cream
- 8–10 kiwis (chopped)
- 1/4 cup castor sugar
Instructions
- In a small bowl add 1/4 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.
Notes
You may add more sugar as per your taste.
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.
- Prep Time: 2 hours 10 minutes
- Category: Dessert