25 Jul 2007

Chocolate Semifredo


Cannela of Zucheriera, asked me if I would like to participate in the week of the ice cream. I thought that with this cold it would not be able to do, going by the gelateria I had some people to take ice cream. And then I remembered the spumoni post of Jenn. Whatever, ice cream is not only for the summer, mainly if it is caloric like as chocolate or zambaione . I made this

Chocolate Semifredo

1 Cup (tea) sugar

1/2 cup (tea) water

180 G of chopped bitter sweet chocolate

8 big yolks

400 Ml of cream of fresh milk

¼ Cup (tea) cocoa liquor

100 G of chopped nuts

In a saucepan, put 1/2 cup of sugar and ½ cup of water. Cook in medium heat, always mixing, until boil. Stopped mixing and allow boil during approximately 2 minutes. Retire of the heat. Add the chopped chocolate dive until melts completely. Join at last the yolks. Return to the fire in bain - marie and cook, mixing vigorously until this with consistency of cream Retires of the heat and takes to the blender in medium speed until cooled. Add the cocoa liquor and 100 g of chopped nuts. In another blender jar, put 400 ml of cream of fresh milk with and ½ cup of sugar until it forms Chantilly .Mix the two creams and take to the freezer

18 comments:

Kelly Mahoney said...

What beautiful ice cream. It reminds me of the ice cream we could get when I lived in the Dominican Republic. It was clear that it was made by real people, but a machine. I remember the chocolate chip had chunck of candy bars in it and a strong vanilla scene.

This really takes me back.

Isha said...

i dont mind if u give me that ice cream ^_^

Sylvia said...

Kelly ,nice my ice cream remains you a good times.But I confess I mad about a ice cream machine.

If I could certainly i will sed for you

JennDZ - The Leftover Queen said...

I love love love semi-fredo! What a great post Sylvia! I love that you don't need an ice cream machine for them! I really need to make some soon! This recipe would not be a bad place to start!

Sylvia said...

Thanks,Jenn. You know,those kind of ice creams are pretty easy to do.You may try

Susan said...

This is beautiful and soooo rich with 8 egg yolks! Lovely photos. How did you make the lace decorations? Did you melt white chocolate and drizzle it on waxed paper to let it cool? Very pretty.

Sylvia said...

Yes Susan, is very rich, but I normally made a half of the recipe. And I melted white chocolate, but in this time I draw on acetate, because gives more shine to the chocolate than waxed paper.

Darla said...

This looks so good!!

WokandSpoon said...

Oh wow! That looks absolutely sinful!!! I definitely need an ice cream machine!

Figs Olives Wine said...

Looks delicious! I really love semifredo.

Oh for the love of food! said...

Sylvia, you are so,so Talented with your amazing creations and Photography! I give you 10 out of 10 for this post!

Lucy said...

Beautiful Sylvia. And rich -just how I like my desserts to be!

Mallika said...

This looks to die for. Can I check what chantilly is? I am not the best desert maker...

Sylvia said...

Darla,In fact is pretty good .Thank for your visit.


Wok and a spoon, you don´t need a ice cream machine to do these kid of ice cream

Amanda,Is one of my favorite too

Carol ,thanks a lot.

Lucy Thanks and thanks for your visit

Malika ,I am sorry.Sometimes I made a disaster with three languages .In fact Chantilly is just whipped cream

Andreea said...

oh my god what a wonderful dessert. i have never tried semi fredo at home

Hillary (of Chew on That) said...

How amazing. I love the (white chocolate?) addition you made there. What exactly is the definition of a semifredo? I'm fairly new to this industry and have heard that many a time, but don't know what the true definition is. Thanks!

Patricia Scarpin said...

What a luscious dessert, Sylvia!

Sylvia said...

Andrea is so easy ,you must try someday.

Hillary,semifredd in Italian means non frozen, only almost frozen,and is true is an almost ice cream. If you try I'm sure you love them.

Patricia Thanks a lot