Apricot Crumble Semifreddo

Apricot Crumble SemifreddoSemifreddo is the ultimate no churn ice cream for those days where you want some homemade creamy goodness just sitting there in your freezer and this Apricot Crumble Semifreddo is here for those days.

Semifreddo feels fancier than traditional ice cream because it kinda is…with the whipped eggs therein, it’s effectively a frozen custard and though, I’m sure plenty of people would love a sorbet, nothing quite hits the spot for this ice cream loving kiwi like a creamy frozen dessert. Which do you prefer friends –  creamy or icy treats?

aprioct no churn ice creamapricot crumble recipe

It wasn’t until a twilight rant about the love of apricots and how overlooked they are in summer dishes that it became apparent my love of apricots runs deep. Especially because you just don’t seem them utilized enough next to their cousin the peach.

Apricot Crumble Semifreddo seems the best way to enjoy a delightful summer dessert, and despite needing to double boil the eggs, the rest of this is easy and comes together quick enough that you can make this ahead and serve as a dessert for friends after a lazy summer’s eve of dinner with friends or pull out to serve to a bunch of kids because this is a great and easy creamy ice cream.

How to prepare Apricot Crumble Semifreddo

  • Whip it: The eggs, yolk, sugar and extract are whipped over a double boiler.
  • Fluffy whip: They’re whipped until thickened, pale and fluffy.
  • Fruity: Stir the apricots along with the sugar and lime juice.
  • Crumbs: Heat the butter and crumbs together until buttery.
  • Whipped cream: Whip the cream until soft peaks are formed.
  • Fold: Fold the cream into the thickened eggs until well combined.
  • Spoon and layer: Spoon a portion of the creamy mixture into your tin, spoon a small portion of the apricots and crumbs into the creamy mixture. Repeat and layer.
  • Freeze: Place in the freezer for several hours.
  • Scoop and serve: Scoop up and serve in a bowl or in a cone and dig in!

Tips for the best Apricot Crumble Semifreddo

Crumbs: The crumbs are made with a super unassuming biscuit which lend well to being toasted in butter, however, if you have a coconut cookie (or biscuit if that’s what you call it where you live 😉 ) or another one on hand that is a simple biscuit (no sandwich biscuits here) then use those!

More frozen desserts you’ll enjoy

White Chocolate Cherry Semifreddo

Frozen Tiramisu

No Churn Rhubarb Cheesecake Ice Cream

IMG 9910(pp w768 h1152)IMG 9886(pp w768 h512)

Apricot Crumble Semifreddo
Recipe by Roamingtaste
Serves 8

Ingredients
Vanilla Semifreddo
3 eggs
2 egg yolks
1 teaspoon vanilla extract
185 grams / 3/4 cup + 3 even tablespoons superfine/caster sugar
450 milliliters cream
Apricots
250 grams / 1/2 pound apricots, seeds removed and finely cubed
25 grams / 2 tablespoons superfine/caster sugar
2 tablespoons lime juice
Crumble
45 grams / 3 graham crackers / digestive biscuits, crushed
25 grams / 2 tablespoons butter

Directions:
Place the eggs, yolks, extract and sugar into a heatproof bowl over a double boiler on medium heat and whip until thickened and pale, approximately 12 minutes. Set aside to cool.

IMG 9899(pp w768 h512)Meanwhile, place the apricots, sugar and lime juice in a bowl and stir together to coat. Set aside to soften a little.

IMG 9897(pp w768 h512)To make the crumble, place the crumbs and butter in a saucepan on medium heat and stir until lightly golden and buttery.

IMG 9902(pp w768 h512)Remove and spoon into a bowl and set aside.

Whip the cream until soft peaks form and add to the whipped eggs.

Fold until well combined.

Spoon 1/5 of the creamy mixture into your tin and top with 2 tablespoons of apricots and 1 tablespoon of the crumbs.

IMG 9903(pp w768 h512)Repeat until the semifreddo is well layered and ensure it’s nice and even.

Freeze for at least 4 hours or overnight.

Remove and allow to soften slightly. Scoop up and serve in bowls or in ice cream cones.

Enjoy!

no churn ice creameasy no churn ice cream

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Apricot Crumble Semifreddo

Apricot Crumble Semifreddo

  • Author: Sylvie Taylor
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: Serves 8
  • Category: Frozen, Dessert

Description

Vanilla Semifreddo
3 eggs
2 egg yolks
1 teaspoon vanilla extract
185 grams / 3/4 cup + 3 even tablespoons superfine/caster sugar
450 milliliters heavy cream
Apricots
250 grams / 1/2 pound apricots, seeds removed and finely cubed
25 grams / 2 tablespoons superfine/caster sugar
2 tablespoons lime juice
Crumble
45 grams / 3 graham crackers / digestive biscuits, crushed
25 grams / 2 tablespoons butter


Instructions

  • Place the eggs, yolks, extract and sugar into a heatproof bowl over a double boiler on medium heat and whip until thickened and pale, approximately 12 minutes. Set aside to cool.
  • Meanwhile, place the apricots, sugar and lime juice in a bowl and stir together to coat. Set aside to soften a little.
  • To make the crumble, place the crumbs and butter in a saucepan on medium heat and stir until lightly golden and buttery.
  • Remove and spoon into a bowl and set aside.
  • Whip the cream until soft peaks form and add to the whipped eggs.
  • Fold until well combined.
  • Spoon 1/5 of the creamy mixture into your tin and top with 2 tablespoons of apricots and 1 tablespoon of the crumbs.
  • Repeat until the semifreddo is well layered and ensure it’s nice and even.
  • Freeze for at least 4 hours or overnight.
  • Remove and allow to soften slightly. Scoop up and serve in bowls or in ice cream cones.
  • Enjoy!

Notes

Crumbs: The crumbs are made with a super unassuming biscuit which lend well to being toasted in butter, however, if you have a coconut cookie (or biscuit if that’s what you call it where you live 😉 ) or another one on hand that is a simple biscuit (no sandwich biscuits here) then use those!

Recipe by Roamingtaste


Nutrition

  • Calories: 394 calories per serve
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