semifreddo

Semifreddo, meaning half-cold in Italian, is a semi-frozen dessert in Italian cuisine. It occupies a middle ground between ice cream and mousse: richer and creamier than sorbet yet softer and scoopable in slices. Unlike churned ice cream, semifreddo is typically not produced with an ice-cream machine.

A classic base blends whipped cream with a yolk-based mixture such as zabaglione or sabayon, often with a light sugar syrup. Flavors include vanilla, chocolate, pistachio, coffee, or fruit purée, and may incorporate chopped nuts or chocolate. Gelatin or other stabilizers are sometimes used to help it set.

The mixture is poured into a loaf pan lined with parchment and frozen until firm, then unmolded and sliced. The texture is smooth and airy, with tiny ice crystals. It is usually served after a brief softening, with sauces, fruit, or toppings.

Variations abound: pistachio and hazelnut are common, as are chocolate and citrus flavors. Egg-free or dairy-free versions use alternative creams and stabilizers. In some recipes, the base is stabilized with gelatin rather than egg yolks.

Semifreddo is closely associated with Italian cuisine and is distinct from ice cream because it is not churned; it sits between ice cream and mousse in texture and method. It remains popular in Italian restaurants and home kitchens worldwide.