How to Make Ice Cream Without the Machine

Anyone who happens to live in Oklahoma knows that Summer time has finally arrived and it's hot. After three months of rain, here in central Oklahoma, rainfall amounts have already topped our yearly average, the temperature for the last eight days has been at one hundred degrees or even a little warmer. Throw in a twelve to fifteen mile an hour breeze from the southwest and you have, what around my house we like to call, the hairdryer effect. With weather like this you've probably developed a craving, over the better part of the week, that you just can't quite get a handle on, and then you have that ultimate epiphany. You want some luscious, melt in your mouth homemade ice cream. But you can't remember where your ice cream maker is or whether or not it even works. Panic starts to set in. What to do? Try making a little known concoction called Semifreddo. You can forget the ice cream maker, its probably missing parts anyway. Not to mention it takes a lot of hard work and time to get that perfect frozen treat!

Semifreddo is an Italian word meaning "half cold". This partially frozen mixture is made by chilling light custard in your regular freezer. You don't need and ice cream making machine. There are several ways to keep the custard from becoming a hard brick. You can add meringue, whipped eggs or whipped cream. There are also a few versions that call for something called and Italian meringue which is actually just egg whites and whipped cream. Folding the concoction allows for the incorporation of air into the mixture to keep it light. Essentially, by folding the custard and air a softer, less compact mixture is created. This isn't hard ice cream. It's more of a frozen mousse texture. Think frozen whipped yogurt. It melts more quickly than regular ice cream and makes for a tantalizing taste sensation. This frozen dessert is easy to make and easy to enjoy.

Once you've decided what type of mixture to make, you will need to figure out the type of mold to use. Most semifreddos call for the use of a loaf pan, but you can also use small plastic containers, Jell-O molds or even paper cups. The paper cups can just be peeled off after the mixture has set up I the freezer for a few hours. The best type of pans to use is the flexible ones made of silicone. If you don't have a silicone mold, make sure you line your regular mold with waxed paper or plastic wrap. Removal of the mold is made easy just by momentarily dipping the mold in warm water or by cutting around the mold with a thin flexible knife. If a large container is used, Semifreddo can be scooped out just like regular ice cream . It works well for dishes of ice cream but it has a tendency to slide on a cone so be prepared. It lends itself more to a light sundae complimented with your favorite topping and don't forget the whipped cream and cherry. It is also excellent accompanied with fresh fruit.

As with any type of dessert, always try to use the freshest ingredients possible. You get to be president of your very own quality control company, so take advantage of it. Use real vanilla, fresh fruit and nuts. Plain vanilla is hard to beat and if you want, you can always liven it up with sprinkles and a splash of macadamias. If you are on a diet, use and egg white meringue and fresh fruit. How about a triple chocolate Semifreddo? Need a recipe? Just Google "Semifreddo" and pick your pleasure.

So next time the ice cream craving monster attacks, think Semifreddo. Whether is decadent or delightful, your tastes buds will thank you for it and without the ice cream maker, you'll have room in your cabinets for that pasta machine.