Homemade ice-cream cake Semifredo - how to make ice cream cake at home, step by step recipe photos
Do not deprive yourself of the pleasure to try the wonderful Italian dessert - ice cream cake Semifredo. Be sure to cook it, and I promise you, it will become your favorite. Semifredo translated from Italian means "poluholodny", so homemade ice cream is not frozen and thoroughly cooled before serving. It's not quite a simple recipe, all the tips and subtleties of its preparation, I'll discuss in my step by step recipe and decorated show in the photo. And on your desk will soon be this wonderful Italian dessert! Buon appetito!
- 1 can of mascarpone cheese (250 grams);
- of 500 ml of 33% cream;
- 2 protein;
- 200 grams of powdered sugar;
- 1 vanilla pod (or 1 teaspoon vanilla.);
- 1 cup walnut praline (hazelnut);
- 1 cup of caramel;
- milk chocolate for decoration.
How to make ice cream cake at home
Cook dessert will begin with the main part of it - with ice cream.
How to make gelato
To work well we need the chilled cream, proteins, also have to be refrigerated and mascarpone room temperature.
First of all proteins in whisk fluffy mass and resistant to peak with 50 grams of powdered sugar.
By adding the remaining mascarpone 150 grams of powdered sugar and whisk in a single mass.
Cold cream whipped fluffy mass which is expected to increase in volume by half.
With the blade portions to add cream mascarpone and gently interfere their folding method.
Then cut the vanilla pod along the entire length, with the tip of a knife remove the vanilla seeds and add them to the cream.
Half portions of nut praline mix with cream and mascarpone.
Then introduce the spatula beaten egg whites. Italian ice cream turns out very soft and airy. We put it on for 20-25 minutes in the refrigerator.
How to build ice-cream cake Semifredo
Take a rectangular baking dish, dressed with her foil. At the bottom put a 1/3 serving homemade ice cream. On the half hour it is necessary to put it in the freezer to grab it well, but do not freeze it.
The second layer put caramel. If you have a thick caramel (good frozen), heat it in a water bath and cool to room temperature. Then it will be spread over the ice cream and not go to pieces. So, we spread half portion of caramel and distribute it evenly.
Again put in the freezer for half an hour. Caramel quickly grasp, so I only had 20 minutes to hold and form in the freezer.
The third layer again put the ice cream and put it in the freezer.
Fourth layer - is remaining caramel and again aged in the freezer.
The final layer close all the ice cream. By the end of the assembly to survive the ice cream in the freezer for about 45 minutes.
Then, remove it from the mold and passed on to a serving dish.
How to decorate a cake, ice cream Semifredo
On the perimeter, and sprinkle with walnut praline dessert residues.
Then sprinkle a little grated milk chocolate.
On the top put the nuts in a frozen caramel, which we did when preparing nut praline. 10 minutes put the delicious homemade cakes, ice cream in the freezer, and during this time we have time to brew a cup of coffee or tea. ????
And here is the long awaited tidbit of Italian ice cream Semifreddo with caramel and hazelnut praline.
Prepare a delicious dessert for their loved ones a delicious and beautiful, and they let him eat with gusto! Buon appetito! ????