My ice cream maker has got to be one of my favourite kitchen tools. It’s just so fun to be able to make ice cream at home in any flavour you can dream up. But, for many, many years I didn’t have an ice cream maker and I know that a lot of you probably don’t either. That’s why I wanted to share this little secret with you that I learned from all my years without an ice cream maker. Ready?
There is this wonderful dessert called semifreddo that is remarkably like ice cream but there is no ice cream maker required. It’s known as a frozen mousse and it doesn’t freeze as hard as ice cream because there is a large amount of whipped cream folded into it that makes it light and airy. The first time I made it was when I made this Maple Brown Butter Semifreddo. I couldn’t believe how much it reminded me of ice cream and that it was so simple. So, if you don’t have an ice cream maker, there is no need to despair, just keep your eye out for yummy semifreddo recipes like this one.
This past month I’ve been picking raspberries from my raspberry bush every day or every other day. I always look forward to that part of my day, there is something so therapeutic about it. I only get a cup or two throughout the whole week so we’ve mostly been eating them on their own or enjoying them with yogurt and melon, but I had to make a couple of things with them along the way. When I saw a recipe for lemon semifreddo I just knew that it needed a raspberry swirl to seal the deal. Let me tell you, this stuff packs a punch, it tastes exactly like raspberry lemonade, in cold and creamy form. It is sweet, tangy and bursting with flavour. Lemonade lovers, this one’s for you.
No-Churn Raspberry Lemonade Ice Cream
A little goes a long way with this flavourful semifreddo, so this will easily feed a crowd.
- 1 cup raspberries
- 2 tablespoons sugar
- 1 3/4 cups whipping cream, chilled
- 1 1/4 cups sugar
- 7 large egg yolks
- 1/2 cup fresh lemon juice
- 1 tablespoon finely grated lemon peel
- 1/4 teaspoon salt
Place raspberries and sugar in a blender, process until smooth. Strain through a fine mesh sieve to remove seeds. Refrigerate until ready to use.
Beat whipping cream until soft peaks form. Set aside in the fridge.
Place 1 1/4 cups sugar, egg yolks, lemon juice, lemon peel, and salt in a mixer bowl (or other large heatproof bowl). Set over a pot of simmering water, it should fit snugly over the pot so that it is not touching the water. Whisk constantly until mixture is thick and fluffy and sugar has dissolved (should be smooth, with no grains of sugar, when you rub the mixture between your fingers). Place mixer bowl on your stand mixer and beat the mixture until doubled in volume and cool to the touch (about 6 minutes). Fold half of whipped cream into the mixture. Fold in remaining whipped cream until no streaks remain. Carefully, fold in raspberry sauce, leaving streaks if desired. Transfer to a 8×8 inch baking pan or large resealable container. Cover and freeze for 8 hours or overnight before serving.
Makes approximately: 12 servings
Adapted from Bon Appétit, June 2008.