Ice cream makers are perfect for making semifreddos, a semi-frozen dessert. Coffee semifreddo is a dessert I enjoy serving dinner guests for a little pick-me-up/caffeine boost, thought it is lightly flavored. You can make the pudding in advance and keep refrigerated. Then about 20 minutes prior to serving, freeze it up in your ice cream maker and fold in the whipped cream. Those who do not make homemade desserts are usually fascinated with the process and thoroughly enjoy this light treat. You can vary the recipe by adding various mix-ins.
Gluten Free Coffee Semifreddo
A fluffy gluten free coffee semifreddo that is perfect for a dinner party dessert. The small amount of coffee provides a bit of energy after a meal.
Ingredients:
- 5 large egg yolks
- 1 cup granulated sugar
- 1 Tablespoon instant coffee
- 1/2 cup milk
- 3/4 cup heavy whipping cream
- 1 Tablespoon gluten free brandy (cognac, armagnac or pisco - not flavored) (optional)
- 1/2 cup finely chopped gluten free chocolate cookies, snack bars and/or chocolate (optional)
- Unsweetened gluten-free cocoa powder (Hershey's or Ghirardelli), for garnish
- Coffee beans, for garnish (optional)
Instructions:
- If you plan on unmolding the dessert (turning upside down), oil 4 ramekins and set them aside.
- Whisk egg yolks, sugar, coffee and milk in a medium sauce pan and scald (heat to hot but do not allow to boil) over medium heat.
- Add the egg yolks to a small bowl and gradually whisk in about 1/2 cup of the hot mixture.
- Pour the egg mixture slowly back into the sauce pan and continue to cook and stir until thickened. Then cover with wax paper, plastic wrap or parchment paper and refrigerate to chill.
- Once the pudding is chilled, beat the cream and if using, brandy, in the bowl of your electric mixer until stiff peaks form.
- Fold the whipped cream into the pudding mixture.
- Twenty minutes prior to serving, process the mixture in your ice cream maker according to the manufacture'rs instructions and serve. If adding cookies, chocolate or chopped snack bars, add in according to your machine's instructions or 5 minutes before frozen.
- If not serving immediately, freeze in a covered container and thaw upside down on individual dessert plates. Dust the plate and dessert with cocoa powder and serve.
- If serving immediately, top with cocoa powder and coffee beans, if desired, and serve.
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I am confused with step 2 and 3 why do I heat the egg yolks with the sugar etc in a pan and then put egg yolks in bowl half and add the hot egg yolks? I do not understand these steps
You’re tempering the egg so it doesn’t scramble. Your gradually increasing the temperature. If you don’t do it gradually, the eggs begin to cook and turn into scrambled eggs.
I’m confused…why would i put the mixture in a ramkin, if I’m just going to dump it into the ice cream maker. Do I put it back in the ramkin after the ice cream maker step?
Hi Amy,
I apologize for the additional step in the incorrect place. It is now corrected.
Thanks,
Carla