Ice-cream for the gadgetless
For those of you who read other food blogs, you’re probably well aware of the sudden increase in the number of ice cream and sorbet recipes appearing all over the place as our Northern neighbours hit the peak of their summer season with all the sweltering heat and humidity that it brings.
However, for me this poses two problems. Firstly, the fact that it’s currently cold enough to freeze the t*ts off a cow (say MOO!), and secondly, the utter frustration I feel when reading those posts because I know that since I am without an ice cream maker (and will continue to be without till I can afford one, probably next year), these tantilizing frozen desserts will continue to remain outside my grasp.
GRR!
Surely, I cannot be the only one whose kitchen does not contain this gadget! I can’t be the only one left, standing in the rain, under a balcony, yelling a heartbreaking “STELLA! STELLA!”
Woah, segue. Ahem - serves me right for dreaming about Marlon Brando as a fit, young man. Excuse me!
However, I think Marlon would forgive me for stealing his thunder, if I were to present him with a slice of my ice-cream stand-in…
Though the ice-cream frustration has been around for awhile, it was really last week and an unrelated panic that drove me into my freezer’s loving arms and cold, cold embrace. You see, I’d picked up a tub of mascarpone cheese with the full intention of trying out a tiramisu recipe that I’ve had my hands on for awhile but once my mother tasted the cheese and declared its flavour rather foul on her tongue ((#^#$T*#%)#*!!!!!), I knew that there had to be a change of plans. After all, as I don’t actually drink coffee, there wouldn’t be much point in making an espresso-laden tiramisu that nobody in the family would eat!
So, what to do, what to do?
As I sat at the kitchen bench, eyeing the tub, my mind wandered and I suddenly remembered seeing frozen mascarpone parfaits by Helen over at Tartelette, but my heart sank when I viewed the recipe - to make it, I needed bananas, and there was no way on God’s green earth that I was venturing out in the gale-force winds and rain in order to buy me a few ‘nanas for this treat (1 1/2 months till I can drive…woohoo!). Well, that plan was scrapped so I wondered what else I could make. A quick browse of my cookbooks reminded me that a semifreddo was another frozen dish I could try, but since none of them mentioned mascarpone as an ingredient, I turned to the ever-trusty internet to find what my heart desired.
Gotta love food blogs 
I found a semifreddo recipe that called for goat’s cheese, but the mascarpone was an easy substitution, so I combined that with another recipe of my dear Nigella Lawson’s, and made this melt-in-your-mouth honey and pinenut semifreddo that made my eyes roll back and my mouth sing with the very first bite. It *is* a bit rich for everyday consumption, but if you’re looking for a delicious dessert that will look and taste sensational for a special occasion, this fits the bill to a tee!
Honey & Pinenut Semifreddo
(adapted from here and Nigella Lawson)
Ingredients
3 large fresh eggs, separated, and at room temperature
250g mascarpone cheese
¾ cup + 2 tbsp sugar
1/3 cup water
¼ tsp cream of tartar
pinch of salt
1 cup fresh heavy cream, well chilled
150g pine nuts
100g honey
1. Oil a 9 inch by 5 inch loaf pan, and line it completely with plastic wrap, ensuring enough extra plastic wrap overhangs the edges so the pan can be covered after filling. Toast the pinenuts till they’re lightly golden, then sprinkle them into the base of your loaf pan and set it aside.
2. Beat the egg yolks with the 2 tbsp sugar until they become light yellow and creamy. Mix the mascarpone and honey into the mixture, and beat until well combined and fluffy, scraping down the sides as necessary. Reserve.
3. In a small heavy saucepan, heat the ¾ cup sugar with the 1/3 cup water, until the sugar melts (occasionally give it a swirl and brush down the sides with a wet pastry brush to dissolve any sugar crystals). Continue to cook until the syrup reaches 120 degrees C.
4. While the syrup is cooking, with cleaned beaters, beat the egg whites with the cream of tartar and salt until soft peaks form, then make an Italian meringue by carefully drizzle the syrup slowly into the egg whites while beating and turning the bowl. Continue to beat the egg whites after all the syrup is added until the egg whites are completely cooled, and the meringue is shiny and holds firm peaks.
5. With cleaned beaters, beat the heavy cream until soft peaks form.
6. Fold ¼ of the meringue into the egg yolk mixture. Carefully fold the egg yolk mixture and the whipped cream into the meringue. Gently scoop the mixture into the prepared loaf pan, smooth off the top, fold over the extra plastic to cover, and place in freezer for at least 2 hours.
Now, this is a bit sweet and rich so if you wanted to jazz it up, I’d suggest something like a raspberry coulis as the tartness of the berries will help offset the richness of the semifreddo 
Technorati Tags: ice cream, semifreddo, desserts, sweets, mascarpone, recipes
If you enjoyed this post, please consider to leave a comment or subscribe to the feed and get future articles delivered to your feed reader.
Comments
I don’t have an ice cream machine too. Maybe semifreddo will be the way to go. Thanks for the recipe!
You are not alone in your gadgetlessness, though the thought of making anything cold at the moment is sending a very real shiver up my spine. I’ll bookmark this for summer.
Too funny! I am right there with you under that balcony, (t*ts intact, ’cause the weather gods have decided to throw some really clammy weather upon us after days of rain and thunder :shock:) And as a I am not one of the easily influenced people I happen to really neeeeeeed an ice cream maker…which I am not going to get any time soon. That’s a long story to say thank you for this recipe….
I don’t have an ice cream maker nor a kitchen aid stand mixer. I may have to give this semifreddo a go! yours looks delish!
Ellie this is so good looking! I don’t think you need an ice cream maker when you can pull this out of your freezer. Super my friend.
Ellie, what a fabulously decadent recipe! and about that ice cream maker, I have a 50EU ice cream maker (the Krups basic model that a lot of people have I think) and if you’re not fussed about remembering to freeze the canister the day before (or leave it in the freezer like I do just in case), that doesn’t seem like an excessive amount of money, no? Of course I too dream of the day when I will be able to buy an ice cream maker that requires no preparation other than to pour inside and wait, but my little basic model will do for now…
I hear you, sister! I don’t own an ice cream maker, either. And even though it’s 14ºC around here, I’d love to have some of this!
Gorgeous! It looks like one bite would make me swoon. This should tide you over nicely till you get an ice cream maker. (But honestly, a Donvier is way cheap!)
Anh - So long as you make sure that the rest of you is toasty and warm, it’s a pretty good dish to have regardless of the weather And isn’t Streetcar awesome? 
Which reminds me, I haven’t seen it in awhile…
Mandy - Most definitely! So long as you have one of those little electric egg beaters you’re as right as rain!
Neil - Awwww, it’s not that bad 
If anything, the cold helps it to stay together for a touch longer before melting into a puddle of goo!
Baking Soda - HAHAHA! Love love love your comment and I’m glad to have the company under the balcony Glad to be of service with the recipe
Kat - Thanks, hon
Tanna - Weeeeeeeell, I’m hoping to still get my hands on one eventually
Hilda - Thank you sweetie! The Krups basic model is the one I have my eye on, but it’s $100 here and I just don’t have that to spare at the moment :/ *sigh* one day
Patricia - Hehehe, would you believe that I was enjoying a slice of this the other night when it was sitting around 5 degrees C? I just kept myself wrapped in a blanket to conserve body heat
Lynn - Thanks, hon Just had a look at the Donvier…the problem with being in Australia is that all such appliances are more expensive than in the states, and this one is actually more expensive than the basic electric Krups model I’ve had my eye on :/ Darn our little continent being so far away from the rest of the manufacturing world!
I think I need to write a post on the fact that you can do great ice cream without a machine…use your hand mixer to whip it good every 2-3 hours…works perfectly!!!
I have a mascarpone ice cream on the blog too, back in may I think, but your semifreddo looks incredible….
i too don’t have an ice cream maker and was feeling like i’m missing out (not that i even love ice cream, but you know). anyway, your semifreddo looks great! there was a giada de laurentiis recipe that i wanted to try out for a semifreddo and i had forgotten about it until i read your post!
Thanks, Helen I can remember you mentioning this to me the other day…I may give it a try this weekend and see how I go
EMD - you should absolutely give it a try Nigella describes a semifreddo more as a cold pudding type so it may be more up your alley than regular ice cream!
Gorgeous Ellie - and the flavour sounds so intriguing! I, for one, love the presentation - ie. in sliced form. It looks so elegant - and a dab of raspberry coulis on top would make this beyond incredible!
Ellie- Am I the only one who couldn’t log onto your site for at least a month? Phewie…anyways a lot of past posts to catch up on. I too have no icecream maker and was determined to go onto Amazon and look for one (electric thank you very much). This looks fabulous!
Gilly - Thanks, hon the flavour is a delightful muted honey and the pinenuts work well with the creaminess so overall it’s a pretty nice dish
Brilynn - Awww man, you and your ice cream maker! As if I’m not jealous enough already
Callipygia - Really? Hmm, I had no idea! I’m with you on the electric - would much rather plug in and leave it than have to remember to hand churn…only because my memory is so shocking! Hopefully we’ll acquire our makers soon
Oh Ellie, it would be lovely to have this even with the current weather conditions! Look so lovely!
BTW, I love A Streetcar Named Desire! Marlo Brando was just so cool in there!