July 2, 2007


I have been wanting to make homemade ice cream lately but not wanting to spend $50+ on an ice cream machine.

Then, I came across a recipe for pistachio semifreddo. It's an Italian "semi-frozen" custard. And it looked pretty simple, just 5 ingredients (egg whites, heavy cream, sugar, nuts, & vanilla) that you pour into a dish and freeze for a few hours.

I should have read the recipe a little closer. You have to whip the egg whites & cream into stiff peaks, separately. Normally, this wouldn't be a problem...but I don't have the whisk attachment to my Kitchenaid mixer, so I had to do all that whipping by hand.

Still, I did it.

I used a mixture of pistachios & almonds, then added lemon zest and chopped fresh basil. I ate it over strawberries macerated with lemon juice & sugar.

It's good...very thick & creamy, not as frozen as ice cream, more like gelato.

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