Apricot Pistachio Semifreddo

Apricot Pistachio Semifreddo

Semifreddo is a frozen dessert that is the first cousin to gelato and ice cream. Unlike ice cream, no special equipment is needed. An electric mixer and your refrigerator’s freezer is all that’s needed to make a semifreddo in any imaginable flavor. This semifreddo relies on whipped cream and and a simple egg custard flavored with fruit preserves to create a frozen dessert that’s smooth and creamy.

This pistachio studded version is flavored with apricot preserves and dark rum.

2 ½ cups milk
6 large egg yolks
½ cup sugar
½ cup apricot preserves
1 teaspoon vanilla extract
2 tablespoons dark rum
1 ½ cups heavy cream
1 cup coarsely chopped pistachios, almonds or a combination

Pour the milk into a saucepan and bring just to a boil over medium-high heat. In a large bowl, whisk together the egg yolks, sugar and preserves until the sugar starts to dissolve and the yolks turn light yellow, about 3 minutes. Gradually whisk in the hot milk, adding it in a thin stream at first so as not to cook the yolks, and then more quickly. Return the mixture to the sauce pan and cook over low heat, without boiling, until the mixture thickly coats the back of a spoon, 4 to 5 minutes. Remove from the heat and stir in the vanilla and rum. Refrigerate until cool.

Prepare a 9 x 5 loaf pan by lightly greasing or spraying with non-stick spray. Line the pan with plastic wrap so there’s a 4 inch overlap on both ends and sides OR for individual molds, place 6-8 bottomless ring molds on a cookie sheet lined with parchment paper.

When the custard is cold, whip the cream to stiff peaks and fold into the custard along with the chopped pistachios. Scrape the mixture with a spatula into a prepared loaf pan or individual molds as described above. Cover and freeze at least 7 hours (overnight is better).

To serve, remove the semifreddo from the freezer and unmold it onto a platter. Cut the loaf shaped semifreddo into thick slices. If making individual ring molds, run a sharp knife around the rim of each mold and slide the semifreddo onto serving plates and serve immediately. Garnish with additional chopped nuts

  1. This is my kind of dessert; I love pistachios.

  2. wow this is certainly quite a delicacy for gelato! Sounds perfect anytime and will have to try this one! I love pistaschio !!!!

  3. This looks great I never heard of this before.

  4. whoa – looks great … we like to make freezer type desserts, beats getting out the ice cream freezer….sounds like great flavors

  5. Love the addition of the dark rum! I’m not good at making desserts but I bet I could make this one! Thanks for sharing!

  6. That looks so creamy and beautiful! My kind of dessert!

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