Peach Semifreddo


I have wanted to make ice cream for a long time, but I don’t have an ice cream maker.

Then I started seeing recipes for semifreddo everywhere, which didn’t require an ice cream maker, or churning, or constantly hand-mixing the ice cream every hour. So I thought I’d try one out.


In Poland, there’s an ice cream shop called Grycan, and they make the most amazing ice cream in every flavour you could possibly imagine. They had a large selection of fruit sorbets too, and each one tasted exactly like its fruit. The pear one tasted like real pear, the apple like real green apple, and the raspberry like real raspberries.


I was inspired, and I wanted to make ice cream that tasted like peaches.

Now, I wanted to use yellow peaches. But my dad accidentally bought all these white peaches, and I didn’t know what to do with them except go right ahead and make the semifreddo.


The peach flavour wasn’t very strong though, and the creaminess of the semifreddo was more pronounced. So if you make this, I suggest you use juicy, ripe, flavourfull yellow peaches. Or you could always substitute with mangoes or similar fruit.

But hey, I made ice cream for the first time, and without an ice cream maker, so I’m happy!


PEACH SEMIFREDDO
Inspired by Coles magazine Summer issue.

8 large, ripe peaches
2 tsp lemon juice
3 eggs
3 egg yolks
1 cup caster sugar
600ml thickened cream

Cut the peaches into quarters, removing the pips. Place them in a food processor or blender, skins on, along with the lemon juice and process until smooth. Refrigerate.

Meanwhile, whip cream to firm peaks. Set aside.

Place eggs, egg yolks and sugar into a large heatproof bowl. Place over a pot of simmering water, not letting the base of the bowl tough the water.

Using electric beaters, beat the egg and sugar mixture for about 5 minutes, or until very pale, thick and increased in volume. Remove the bowl from the pan.

Fold the egg mixture through the cream until evenly combined, then lightly fold through the peach puree.

Pour into a cake pan or loaf tin lined with baking paper. Freeze overnight, or until firm, then enjoy!

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