Simply this week, senior meals editor Christina Chaey polled everybody within the take a look at kitchen: Who amongst us, she requested, has an ice cream maker at dwelling? A hush fell over the stoves and stations. Everybody seemed round to see if there was even a single hand raised. “No one!” she confirmed. “Famous!”
I don’t know what I used to be anticipating. We love cooking tasks on the meals staff, we develop recipes for a dwelling, however we additionally all dwell in small flats the place every kitchen equipment has to earn its counter or cupboard area. I definitely don’t dwell the type of life the place an ice cream maker would make sense—I had to do an entire re-org once I purchased a waffle iron—however I figured someone I labored with would have taken the plunge. As an alternative, it appears all of us are Staff No-Churn.
For our August challenge, I developed a semifreddo recipe that doesn’t depend on an ice cream maker, and might flex to accommodate no matter seasonal fruit you is perhaps stockpiling in your counter. Utilizing the recipe as a information, your creamy, frozen, appliance-free dessert choices are limitless.
Semifreddo is a chilly Italian deal with (it means “half frozen”) with a fluffy, frozen mousse–ish texture. Like ice cream, it often comprises eggs that you simply slowly cook dinner with dairy and sugar. To simplify, this model pulls from each no-churn ice cream and semifreddo strategies, for the very best of each worlds. Which means no cooking. Yogurt or labneh acts as the bottom, offering simply sufficient tang, whereas condensed milk provides all of the sweetness you’ll want. Folding in whipped cream retains the combination mild and scoopable (which I a lot desire to the standard semifreddo service: slices). And for good measure, I name fold in finely chopped darkish chocolate, for stracciatella vibes.
You possibly can dial within the flavors to your precise preferences, as a substitute of counting on the freezer aisle at the grocery retailer (my native by no means has butter pecan, which hurts my emotions). I like pairing mango with citrusy sumac, plums with sharp black pepper, and raspberries with heat, natural cardamom, however the world is your frozen dessert oyster. Strive peaches and vanilla bean, strawberries and cloves, cherries and cinnamon, or rhubarb and floor ginger. Because you’ve saved the effort of unburying a single-function equipment down from the dusty prime shelf of your pantry, you will have the time to get just a little artistic.
Skip the churn