Description
Indulge in the bright, citrusy elegance of our Limoncello Semifreddo, a silky frozen dessert swirled with a vibrant raspberry coulis. Perfect for spring gatherings, this Italian-inspired treat combines creamy lemon liqueur flavor with toasted almond biscotti crunch, delivering a refreshing finish that dazzles the palate.
Ingredients
Scale
- 6 egg yolks, lightly beaten
- 2 cups whole milk
- ⅔ cup sugar
- ¼ cup limoncello (Italian lemon liqueur)
- 1 teaspoon finely shredded lemon peel
- 1½ cups whipping cream
- 1 cup crushed almond biscotti or amaretti
- ⅔ cup slivered almonds, toasted
- ⅓ cup chopped white baking chocolate
- 3 cups fresh or frozen raspberries
- 1 tablespoon balsamic vinegar
- ¼ cup sugar
- 1 teaspoon cornstarch
- Lemon wedges and/or fresh raspberries (optional, for garnish)
Instructions
- In a saucepan combine the milk, ⅔ cup sugar, limoncello, and lemon peel; bring to a gentle simmer.
- In a bowl, whisk the egg yolks until smooth, then temper them by slowly whisking in about ½ cup of the hot milk mixture.
- Return the yolk mixture to the saucepan and cook, stirring constantly, until the custard thickens and coats the back of a spoon, about 5‑7 minutes. Strain the custard through a fine mesh sieve into a bowl, press plastic wrap directly on the surface, and chill in the refrigerator until cold.
- Whip the whipping cream to soft peaks and gently fold it into the chilled custard until fully incorporated.
- Fold in the crushed almond biscotti, toasted slivered almonds, and chopped white baking chocolate.
- Transfer the mixture to a freezer‑safe container, smooth the top, cover, and freeze for at least 6 hours or until firm.
- While the semifreddo freezes, prepare the raspberry sauce: blend the raspberries with ¼ cup sugar, 1 tablespoon balsamic vinegar, and a cornstarch slurry (1 teaspoon cornstarch mixed with a tablespoon water); cook over medium heat until the sauce thickens, then cool.
- To serve, slice the semifreddo, drizzle with the raspberry sauce, and garnish with lemon wedges and fresh raspberries if desired.
Notes
Tip: For a lighter version, substitute half of the whipping cream with Greek yogurt. If you prefer a non‑alcoholic version, replace limoncello with lemon zest and a splash of lemon juice. Store leftovers tightly covered in the freezer for up to 3 days; thaw briefly before serving for optimal texture.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: B
- Method: Chill
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
Keywords: lemon, dessert, frozen, Italian, summer