Earl Gray Semifreddo with Stracciatella

This no churn creamy Earl Gray Semifreddo with Stracciatella brings together tea infused cream with shards of frozen melted chocolate for a perfect scoop to cool down.

Ingredients and substitutions for Earl Gray Semifreddo with Stracciatella

• Earl Grey Tea: Compostable tea bags were used here because this sits in the cream overnight and the less plastic in food the better (sadly lots of companies use plastic in tea bags). Earl gray is complimentary to the dark chocolate used here, though you could replace with regular black tea, chai tea, rooibos or even a herbal mint or ginger would work here.
• Eggs: Whipped the eggs with the sugar gives our semifreddo the volume and richness that compliments the cream and works particularly well with the strawberry flavor.
• Sugar: The best sugar here is superfine or caster sugar which adds the sweetness without any additional flavor.
• Heavy Cream: The heavy cream makes for a nice controllable whipped cream gives our no churn iced dessert it’s signature texture. I have not tried making this with coconut whipped cream so cannot recommend.
• Chocolate: 56% dark chocolate block was used here thanks to it being less sweet. It also controls the level of sweetness in the dessert better. However, you could replace with any chocolate you prefer here.

See recipe card for quantities.

How to make Earl Gray Semifreddo with Stracciatella:

Step 1: Tea infusion: Lightly heat the cream with the tea. Strain and cover, refrigerate for several hours or overnight.

Step 2: Double boiler: Beat the eggs, extract and sugar until thick and pale.

Step 3: Whip it: Whip the cream until soft peaks form.

Step 4: Stir together: Stir the cream and thick custard until well combined.

Step 5: Freeze: Pour the creamy custard into a freezer proof dish and smooth out. Freeze for 1 hour.

Step 6: Chocolate: Drizzle the melted chocolate into the semifreddo and stir throughout. Return to freezer to finish freezing fully.

Step 7: Scoop and serve: Allow to sit at room temperature until you can scoop. Serve up and dig in!

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Earl Gray Semifreddo with Stracciatella

Sylvie Taylor

This Earl Grey Semifreddo with Stracciatella brings together the delicate flavor of Earl Grey tea with chocolate ribbons of stracciatella. A luxurious no-churn dessert that’s perfect for dinner parties, special occasions, or when you want to impress with minimal effort. This makes 1 liter or 4 ¼ cups of ice cream.

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Prep Time 1 hour hr

Freezing time 4 hours hrs

Total Time 5 hours hrs

Course Dessert

Servings 10

Calories 267 kcal

Ingredients

  

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Earl Grey Cream

• 585 grams / 2 ½ cups heavy cream
• 7 grams / 3 earl gray teabags

Semifreddo

• 165 grams / 3 large eggs room temperature
• 18 grams / 1 large egg yolk room temperature
• 125 grams / ⅔ cup superfine/caster sugar
• 1 teaspoon vanilla extract
• 70 grams / 2.46 ounces chocolate melted

Instructions

 

Earl Grey cream

• To infuse the cream, pour into a small saucepan and toss in either loose or tea bags.
• Heat on low until just bubbling at the sides. Remove from the heat and allow to cool to room temperature, approximately 20 minutes.
• Strain and pour into a covered container and refrigerate for a minimum 3 hours or preferably overnight.

Semifreddo

• Place the eggs, yolk, 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.
• Whip the cream until soft peaks are just reached and then fold into the egg mixture mixture.
• Pour into a freezer proof dish and freeze for at least 1 hour.
• Remove from the freezer and pour over the melted chocolate, stirring evenly.
• Return to the freezer for at least 3 hours or overnight.
• Remove and allow to soften at room temperature for approximately 5 minutes.
• Scoop up and serve in bowls or ice cream cones.
• Enjoy!

Notes

• Earl Grey Tea: Compostable tea bags were used here because this sits in the cream overnight and the less plastic in food the better (sadly lots of companies use plastic in tea bags). Earl gray is complimentary to the dark chocolate used here, though you could replace with regular black tea, chai tea, rooibos or even a herbal mint or ginger would work here.
• Chocolate: 56% dark chocolate block was used here thanks to it being less sweet. It also controls the level of sweetness in the dessert better. However, you could replace with any chocolate you prefer here.
• Freezerproof tin: The tin used here was a 6 inches/15 centimeters cake tin as this makes approximately 1 liter of iced dessert.

Recipe by Roamingtaste

Nutrition

Calories: 267kcal

Keyword chocolate, custard, frozen dessert, gluten free

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