Mocha Semifreddo
Description
Chef John uses a few shortcuts for his mocha semifreddo, but you still get an rich, custard-style ice cream without having to use a machine.
Ingredients
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2 large eggs
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2 tablespoons white sugar
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1 tablespoon coffee-flavored liqueur (such as Kahlua®)
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1 1/2 teaspoons instant coffee granules
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1 teaspoon unsweetened cocoa powder
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1/4 cup ice cold heavy whipping cream
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1 tablespoon white sugar
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1 teaspoon whipped cream for garnish
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1 pinch unsweetened cocoa powder for dusting
Directions
1
Whisk eggs, sugar, coffee-flavored liqueur, instant coffee, and 1 teaspoon cocoa powder together in a metal bowl.
2
Place bowl over low heat on the stove (holding bowl with a dishtowel) and continue whisking until mixture thickens, 4 to 6 minutes. Whisk continually to prevent eggs from scrambling. Remove bowl from heat and let mixture cool completely. (You can set the bowl on ice water to speed this up.)
3
Whisk ice-cold heavy cream and sugar together in a chilled bowl until stiff peaks form, 3 to 4 minutes. Add cooled egg-coffee mixture to the whipped cream. Stir with a spatula until just combined.
4
Transfer mixture to serving cups. Wrap cups in plastic wrap and freeze until firm, 8 hours or overnight. Garnish with whipped cream and a dusting of cocoa powder.