Growing Chefs! Ontario Lemon Semifreddo

Lemon Semifreddo

Ice Cream’s chic Italian cousin, semifreddo makes the perfect summer treat! Try adding fruits or other ingredients to make your favourite flavours!
Serves 6 to 8
1 can (300 millilitres) sweetened condensed milk2 teaspoons vanilla extract2 cups 35% cream Zest of one lemon
Stand mixer with whisk attachment or hand mixerLoaf pan with parchment paperMeasuring cupsMeasuring spoonsBowls of various sizesRaspCan openerSpatulaDish towel

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather all of the ingredients.

Get Prepped!

Cut the parchment paper into a rectangle that fits the loaf pan.

Place the loaf pan and a large bowl into the freezer and allow it to get very cold.

Zest the lemon using the rasp.

Measure the vanilla and 35% cream.

Open the can of sweetened condensed milk.

Get Cooking!

In the bowl of a stand mixer, beat the heavy cream on high speed until stiff peaks form, about 6 – 7 minutes. The whipped cream should be able to hold its shape when the whisk is turned upside down.

Add the sweetened condensed milk, vanilla, and lemon zest to the chilled bowl.

Using the spatula, gently fold the whipped cream into the sweetened condensed until just combined. Fold in any additional ingredients at this point.

Pour the ice cream mixture into the chilled loaf pan, cover with plastic wrap, and freeze for at least 4 hours or overnight.