Roasted Peach Semifreddo

Perfect for summer gatherings, dinner parties, or make-ahead entertaining, this Roasted Peach Semifreddo recipe requires no ice cream maker and can be prepared in advance. Serve with fresh peach slices, a drizzle of honey, or a sprinkle of crushed amaretti for an authentic Italian touch.

Ingredients and substitutions for Roasted Peach Semifreddo

• Peaches: Fresh Redskin peaches are used here that still have some firmness, however, you could most definitely substitute with frozen or canned peaches that are not in a syrup (this would result in sweetening up the recipe too much). This variety has a yellow flesh, you could definitely replace with any other types of peaches you can source. If you want to use other stone fruit here, plums and apricots would work well alongside or in place of the peaches.
• 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.

See recipe card for quantities.

How to make Roasted Peach Semifreddo:

Step 1: Roast: Place the halved peaches into a roasting tray and sprinkle over the sugar.

Step 2: Peel and blend: Peel the peaches, remove the stones and blend the flesh to a smooth sauce. Cover and refrigerate.

Step 3: Optional infusion: Lightly heat the cream with the peach skins and stones to infuse. Strain and cover, refrigerate.

Step 4: Double boiler: Beat the eggs, extract and sugar until thick and pale.

Step 5: Whip it: Whip the cream until soft peaks form.

Step 6: Stir together: Stir the cream and thick custard until well combined.

Step 7: Peaches: Swirl the peach sauce into the semifreddo and stir throughout.

Step 8: Freeze: Pour the creamy custard into a freezer proof dish and smooth out. Freeze for 4 hours or preferably overnight.

Step 9: Scoop and serve: Allow to sit at room temperature until you can scoop. Serve up and dig in!

FAQ’s for the best Roast Peach Semifreddo

More creamy frozen desserts you'll love

Strawberry Shortbread Semifreddo

Earl Gray Semifreddo with Stracciatella

White Chocolate Cherry Semifreddo

Roasted Peach Semifreddo

Sylvie Taylor

This Roasted Peach Semifreddo is a no-churn frozen custard dessert with roasted peach sauce swirled through a mixture of whipped cream and airy egg mouse for a light yet decadent treat. This makes 1 liter or 4 ¼ cups of ice cream.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Freezing time 4 hours hrs

Total Time 5 hours hrs

Course Dessert

Servings 10

Calories 249 kcal

Ingredients

  

1x2x3x

Roasted Peaches

• 600 grams / 3 medium peaches washed and halved
• 35 grams / 2 ½ tablespoons superfine/caster sugar

Semifreddo

• 585 grams / 2 ½ cups heavy cream
• 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

Instructions

 

Roasted Peaches

• Preheat the oven to 160C/320F.
• Place the peaches cut side up into a baking dish and scatter over the sugar.
• Place in the oven and bake for 40 minutes.
• Remove from the oven and allow to cool before peeling and removing the pits.
• Blend the roasted peaches until smooth and allow to cool fully.

Infused cream (optional)

• To add depth to the cream, pour the cream into a small saucepan and toss in the peach skins and pits.
• 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 ⅓ of the custard mixture into your freezer proof dish and stir through a ⅓ of the peach puree through.
• Repeat with the remaining amount of custard and puree and freeze for at least 4 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

• Infusing the cream: The warm peach skins and pits will lightly infuse the cream with an undertone of peach. The skin weighed 35 grams. Though this isn’t essential and does add more time to the overall dish so do whatever works best for you here.
• Make the peaches ahead: You can roast the peaches up to three days ahead. Blend and refrigerate, covered until ready to use.
• Adding other flavors: You could do a Peach Melba twist by stirring in raspberry puree, or tossing in crushed amaretti cookies, or even adding splash of bourbon for an adult twist.
• Freezerproof tin: The tin used here fits 1 kilo or 2 pounds and it was filled pretty high!

Recipe by Roamingtaste

Nutrition

Calories: 249kcal

Keyword custard, frozen dessert, stone fruit, summerdessert

Tried this recipe?Let us know how it was!