- Sweet
- Celebration
Canditi semifreddo
A simple and indulgent no-churn ice cream based on the traditional filling of the Sicilian Cassata cake. It has a striking appearance, with candied citrus peel jewels, pistachios and chocolate chunks and a lightly spiced ice cream base.
- Duration
- 30 mins + freezing time
- Difficulty
- Serves
- 8
Ingredients
For the semifreddo
- 3 eggs, separated
- 80g caster sugar
- 1 tablespoon marsala wine
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 300 ml double cream
- 100 ml creme fraiche
- 50g dark chocolate, roughly chopped + extra to serve
- 30g candied peel, finely diced
- 30g ginger, finely diced
- 40g pistachios, toasted and roughly chopped
Prepare the tin.
Make sure there is space in your freezer for a tin. Grease and line a loaf tin with cling film.
Make the ice cream mixture
You’ll need 3 bowls and an electric whisk. First whisk the egg whites to stiff peaks. In a second bowl whisk together the yolks, sugar, masala and the spices until lighter in colour. In a third bowl whisk the cream very lightly before folding in the creme fraiche. Combine the cream and sugar mixture before adding the peel, chocolate and nuts and finally carefully folding in the egg whites
Freeze for 4-6 hours
Pour into the prepared tin and freeze for 4-6 hours or overnight. Take the tin out of the fridge 5 minutes before slicing and serve with more gratings of dark chocolate.