Roasted Peach Semifreddo
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.
Servings 10
Calories 249kcal
Ingredients
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!
Nutrition
Calories: 249kcal