This no churn strawberry ice-cream or semifreddo is super easy to make, creamy and delicious. The balsamic roasted strawberries make extra sauce that you can douse the ice-cream in!
When warm spring-like days arrive much earlier than they should, do you rejoice, smile like a goofball all day, instantly dig out your shorts and hit the nearest ice-cream shop or do you secretly fret about global warming? I do both! Then I eat an extra portion of dessert because ofcourse dessert is the solution for everything. That is why I make this strawberry semifreddo in mini loaf pans so I can dig into my very own cute little loaf of creamy, goodness.
Fretting aside, we had a beautiful weekend here in Toronto and everyone seemed happy. We got over-excited and went for very long walks (I call it death march) then suffered from ‘feet sole’ pain! Then Steve picked up pints of strawberries because they were on sale and since I prefer to turn fruits into dessert than eat them raw like fruits should be eaten, I decided that this is a weekend for ice-cream. Strawberry ice-cream.
And since I have been dying to roast strawberries ever since that first time I tried it, I stuck them in the oven with balsamic vinegar and ate a whole lot of it while taking pictures of this semifreddo. I really like making this no-churn ice-cream and I see a lot more of it happening with all the lovely fruit that will be coming to the markets very soon.
On a side note, how hilarious is Melissa McCarthy on Saturday Night Live. Love this lady. And missed seeing more of her on Gilmore Girls season 2016. Way too late to join the party, I binge watched Gilmore girls over the last two months and did not like the latest installment at all. Now looking for another guilty-pleasure girly show that I can mindlessly unwind in front of while eating cake and salivating over gorgeous food on Instagram. I have trouble doing just one thing at a time.
Balsamic Roasted Strawberry Semifreddo
Makes 2 mini loaves (15.5cm x 9cmx 4.6cm)
For the Balsamic Roasted Strawberries
One pint strawberries – cleaned, hulled and halved or quartered depending on size
¼ cup balsamic vinegar
2 – 3 tbsp brown sugar (depending on sweetness of the strawberries)
pinch of salt
Preheat oven to 375F. Line a baking sheet with aluminium foil with sides coming up to keep the juices from flowing under the foil. DO NOT skip this step.
Mix all the ingredients and lay them on the baking sheet. I just mix it right on the sheet itself.
Roast for 20 – 25 mins till you have a thick syrup. Keep in mind that the syrup gets thicker as it cools.
Remove from oven and let cool completely. This can be stored in an airtight container in the refrigerator and used on pancakes, waffles, cakes, cocktails or eaten on its own!
For the Semifreddo
2 large eggs – separated
½ cup fine granulated sugar
2/3 cup whipping cream
I use mini silicone loaf pans (15.5cm x 9cmx 4.6cm). If using metal loaf pan, line with cling wrap. Leave an overhang on all sides, big enough to cover the top and lift out the semifreddo easily if needed. This step is not required if using silicone pans.
Whip the egg whites with 1 tbsp sugar till stiff peaks form and put it in the fridge.
Mix egg yolks and sugar in a bowl and place over a bain marie/double boiler over simmering water. Make sure the bottom of the bowl is not touching the water. Whisk till pale and thick and the mixture is hot to touch. Don’t over heat it or the eggs will start to cook and scramble.
Remove from heat, let cool slightly. While the eggs yolks are heating, start whipping the cream till soft peaks form.
Once the yolk mixture is slightly cooler, fold the whipped cream into the egg mixture.
Fold in 2/3 of the roasted strawberries and the syrup into the yolk -cream mixture. Reserve rest for serving.
Lastly gently fold in the egg whites bit by bit till fully incorporated. Pour into pans and place in the freezer for atleast 4 hours or overnight.
Let sit at room temperature for 5 minutes before serving. Eat with reserved roasted strawberries on a gorgeous spring day!