Three-Colour Semifreddo with Chocolate and Mint

Preparation info

  • Difficulty


  • For 1 cake tin or



Appears in

Home Made

By Yvette van Boven

Published 2011

  • About


  • 1 litre (4 cups) milk
  • 650 ml (22 fl oz/2¾ cups) thick cream
  • 1 vanilla bean, halved, seeds removed
  • 8 egg yolks
  • 180 g (approx. 6 oz/¾ cup) caster (superfine) sugar
  • 100 g (4 oz) dark chocolate, in chunks
  • 150 g (5 oz) milk chocolate, in chunks
  • 150 g (5 oz) white chocolate, in chunks
  • few sprigs fresh mint, very finely chopped
  • ⅓ cup chopped pistachio nuts for garnish


Heat the milk, half of the cream and the vanilla (seeds and empty bean) until very hot (do not boil) and allow to infuse for approx. 10 minutes.

Beat the egg yolks with the sugar until white and foamy. While stirring, add one spoonful of the hot milk-cream mixture to the egg mixture and then pour the remaining egg mixture, while stirring, into the hot milk. Continue to stir until the custard thickens and sticks to the back of a tablespoon.

Take the pan from the heat and remove the vanilla bean. Do not allow the custard to boil. In the meantime, melt each chocolate over a bain-marie, one by one, in three bowls. Leave them and the custard to slightly cool.

Whip the remaining cream until stiff. Divide into three portions. Also divide the custard into three portions.

Stir the 3 chocolates through the three custards. Stir the chopped mint through the white chocolate mixture. Fold the portions of whipped cream through each chocolate mixture. Line a cake tin with plastic wrap. Add the milk chocolate mixture. Cover and immediately place in the freezer. Place the other two bowls in the refrigerator. After an hour or two, when the milk chocolate ice cream has slightly frozen, add the white chocolate mixture.

After a further two hours, pour in the last layer and completely cover the semifreddo in order for it to fully freeze. Serve in slices and sprinkled with chopped pistachios.