Why is it called semifreddo?
Semifreddo—Italian for “half-cold” or “half frozen”—got its name because of its unique texture. Even though it’s technically frozen, the Italian dessert stays soft and creamy. Unlike ice cream, semifreddo isn’t churned.
What is the difference between semifreddo and gelato?
A semifreddo differs from a gelato in several ways: the composition is different, with a different fat content and also because, instead of using the batch freezer, you make it in a classical planetary mixer. This typically Italian dessert is a precursor of gelato.
How do you eat semifreddo?
This product should be served straight from the freezer and is not suitable to eat from defrosted. Try It With: Super simple: serve directly from the freezer, take it out of the mould, and cut into slices.