Semifreddo di Crema e Amaretti

Amaretti and Custard Cream Semifreddo

Here is a two-layer semifreddo made partly with ice cream. One layer of custard ice cream is mixed with espresso and powdered ladyfingers, the other with ground amaretti cookies. Remember to freeze the first layer in the pan before topping it with the second.

Ingredients

  • ½ pound ladyfingers
  • cup strong espresso coffee
  • Double the Custard Ice Cream recipe
  • A 10-inch springform pan
  • Wax paper
  • 16 pairs of amaretti (Italian macaroons), full size, not the miniatures, ground to a powder in a blender or food processor

Method

  1. Turn on the oven to 325°.
  2. Spread the ladyfingers on a cookie sheet and put the sheet in the oven when it reaches the preset temperature.
  3. Remove after 15 to 20 minutes, allow the biscuits to cool, then grind them to a powder in a blender or food processor. Mix the powdered biscuits with the espresso and set aside.
  4. Place half the custard cream mixture in an ice cream machine and freeze according to the manufacturer’s instructions.
  5. While the ice cream maker is going, line the bottom of the springform pan with wax paper cut to fit and place the pan in the freezer.
  6. When the ice cream is done, fold into it the ladyfingers and coffee mixture. Remove the pan from the freezer and spread the ice cream on the bottom. Level it with a spatula without pressing hard, thus keeping it fluffy. Return the pan to the freezer.
  7. After 1 hour, place the remaining half of the custard cream mixture in the ice cream maker. When the ice cream is done, mix the amaretti powder gently into it.
  8. Remove the pan from the freezer and spread the second batch of ice cream over the previous layer. Return the pan to the freezer. The cake is ready to serve when it is firm enough to slice neatly; it will keep for several days.

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