Coffee Semifreddo Grandma’s Recipe. When I was little, in my grandma Maria’s pastry shop, they made semifreddo ice creams, truffles, and granitas.
I grew up with the smell of vanillin and anise instead of children’s cologne. My favorite flavors were Gianduia semifreddo and coffee semifreddo.
I managed to get close with this recipe, making the mixture elastic and very similar to the flavors of the gelateria of the past.
Traditional recipe and also with the Thermomix.

thought for you:

Difficulty: Easy
Cost: Economical
Rest time: 6 Hours
Preparation time: 30 Minutes
Portions: 8
Cooking methods: Boiling
Cuisine: Italian
Seasonality: All seasons

371.86 Kcal

calories per serving

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Energy 371.86 (Kcal)
Carbohydrates 27.23 (g) of which sugars 20.48 (g)
Proteins 4.88 (g)
Fat 26.70 (g) of which saturated 1.58 (g)of which unsaturated 2.08 (g)
Fibers 3.11 (g)
Sodium 29.09 (mg)

Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

let’s go shopping

2 cups heavy cream, 35% fat (very cold)
3/4 cup powdered sugar (or 3 1/2 tbsp stevia or 1 cup erythritol)
1 packet vanillin
2 shots of espresso (very concentrated and cold)
3 tbsp instant coffee
4 egg yolks

Tools

what I need

Electric whisk
or Thermomix
Bowl
Container for ice cream

Preparation: Coffee Semifreddo Grandma’s Recipe

Put the cream in the freezer for at least 30 minutes, and prepare 2 strong espresso shots and place them in the fridge to cool.
Start to whip the cream, halfway add the sugar and vanillin and continue.
Once whipped, put it in the fridge and in the meantime, separate the egg yolks from the whites.
Add them one by one to the cream, with a slow top-to-bottom motion, to not deflate the cream.
With the same motion, add the coffee drop by drop.
This moment is the most important of the recipe, because if you add the coffee too quickly or it is hot, the water it contains crystallizes and does not give elasticity to the semifreddo.
Now it’s time to pour the mixture into the freezer container and freeze it for at least 6 hours or more.
After the time has passed, you can serve the semifreddo in glasses, accompanied by more concentrated coffee or coffee liqueur or Baileys and some cookies.
Here is the Coffee Semifreddo Grandma’s Recipe
Put the cream in the freezer for at least 30 minutes, and prepare 2 strong espresso shots and place them in the fridge to cool.
Start to whip the cream, put the butterfly on speed 3.5 for about 3 minutes, halfway add the sugar and vanillin and continue until the cream is whipped.
Separate the egg yolks from the white.
Transfer the cream to a bowl.
Add the yolks one by one to the cream, with the spatula with a slow top-to-bottom motion, to not deflate the cream.
With the same motion, add the coffee drop by drop.
This moment is the most important of the recipe, because if you add the coffee too quickly or it is hot, the water it contains crystallizes and does not give elasticity to the semifreddo.
Now it’s time to pour the mixture into the freezer container and freeze it for at least 6 hours or more.
After the time has passed, you can serve the semifreddo in glasses, accompanied by more concentrated coffee or coffee liqueur or Baileys and some cookies.
Here is the Coffee Semifreddo Grandma’s Recipe
if you want to pasteurize the yolks before adding them to the cream, you must proceed as follows:
whip the cream without the sugar.
.
To pasteurize the yolks, it is necessary to heat a solution of 60 g of water and sugar or sweetener to 121°C (250°F) and then pour it slowly over the beaten yolks, continuing to beat until cooled.
at this point you can gradually incorporate the pasteurized yolks with the cream, and proceed with the recipe.