Claire Saffitz Homemade Coffee Stracciatella Semifreddo | Dessert Person
I have a cooking and baking philosophy that goes like this: If the store-bought version is better than my homemade version, I buy it rather than make it. That’s why I rarely make ice cream at home, since the limitations of home machines mean that a high- end brand will always be smoother and creamier. Semifreddo, though, is not ice cream. While scoopable, it’s a frozen style of mousse that has a lighter, airier texture than ice cream, and it doesn’t require spinning or churning. This particular semifreddo is coffee flavored—because coffee frozen desserts are the best frozen desserts—with the addition of melted chocolate that’s drizzled in stracciatella-style so it forms fine chips that melt in your mouth. It’s not ice cream, but it satisfies in the same way. Keep in mind that it contains raw eggs.

#coffee #clairesaffitz #icecream

Ingredients:
2 cups heavy cream (16 oz / 480g), chilled
2 ounces (57g) semisweet chocolate (64%-70% cacao), melted and cooled
2 large eggs (3.5 oz / 100g), whites and yolks separated, at room temperature
1 tablespoon instant espresso powder 1 teaspoon vanilla extract
1⁄2 teaspoon Diamond Crystal kosher salt or 1⁄4 teaspoon Morton kosher salt
1⁄4 cup plus 3 tablespoons sugar (3.1 oz / 88g)

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