This dessert looks fancy, but it takes minimal effort (thanks to store-bought ice cream). Semifreddo literally translates to “half-frozen” and its frozen-mousse like texture is mouth-watering. Roasting the cherries reduce their sourness as the sweetness concentrates making it an excellent match to the tanginess of the goat cheese whipped cream. Don’t skimp on the pistachios because they deliver on the salt and crunch in a major way. As you mix, you’re looking for swirls of white throughout, so don’t overmix the whipped cream into the ice cream. For easy removal, dip loaf pan in a larger pan of hot water and run a knife along the edges. Go extra fancy and stir in dark chocolate chips and a drizzle of balsamic glaze, or switch it up and scoop the semifreddo into a waffle cone. Want to keep the tangy whipped cream on rotation? It goes great on cobbler, too.
3 cups sour cherries (about 1 lb.), pitted
1 pint vanilla ice cream, softened
1½ cups heavy cream
4 ounces goat cheese, softened
½ cup granulated sugar
¼ cup roughly chopped roasted salted pistachios
Sat fat 15.75g
How to Make It
Preheat oven to 425°F. Place cherries in a single layer in a baking dish. Roast until tender, 20 to 25 minutes. Drain and cool completely, about 30 minutes.
Gently stir together ice cream and roasted cherries in a large bowl.
Using an electric mixer, beat heavy cream, goat cheese, and sugar in a separate large bowl on medium-high until stiff peaks form, about 1 minute. Add heavy cream mixture to ice cream mixture and stir gently, leaving streaks and swirls of heavy cream mixture visible. Pour into a 8 ½-by-4 ½ -inch loaf pan and smooth top. Cover and freeze until firm, at least 8 hours.
Invert semifreddo onto a serving plate. Cut into 8 slices or scoop into bowls and top with pistachios.
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