Honey SemiFreddo

May 01, 2010

Semi-freddo or semi frozen dessert is the next best thing to ice-cream. Its creamy, rich and easy to make... plus always get a thumbs up from everyone. 
Anyway... I wouldn't just go out and buy an ice-cream maker just to make ice-cream... its much easier to buy a tub of ice-cream and there are varieties of flavours, full cream. less fat.. etc to choose from. So far I have not seen semi-freddo tubs sold in supermarket yet...

My first attempt ... was a total disaster.  and there I was 'blaming' Nigella for not giving out the correct recipe ... as it turn out ... I was the culprit...being impatient and mix everything while honey mixture was still warm... so.. duh!!
This is my second attempt in making semi-freddo... it tasted so good ... that you'll want second helping... but I have to be a 'party pooper' and stop everyone after 1st serving as it is so rich and sweet (not yucky sweet...)... don't want that extra baggage around the waistline... ;)
my apologies to Nigella... hehehe..[chances are slim ~ that she reads my piece...:)]
  • 600ml double cream
  • 180-200ml honey
  • 8 egg yolks plus 1 egg
  • roughly crushed pistachios
  • extra honey
Whisk egg yolks, egg and honey on double boiler until creamy and smooth. Leave it to cool.
Whisk double cream until peak and stiff.

Fold in the honey custard gently and freeze for at least 1 day before serving. Sprinkle pistachio and drizzle some honey...


  1. wow I must try them when the weather gets warmer...it looks so creamy, smooth and delectable.

  2. Oh what amazing photos! That looks delicious!

  3. Angie,
    Do try... its gorgeous

    Thank you... and thanks for dropping by