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Icy Strawberry-Lemonade Semifreddo
By Jim Bailey, a.ka. "The Yankee Chef"

I need to slip in one more warm weather recipe that has a bad reputation for
being difficult to make. Semifreddo (meaning "half frozen"), is a classic Italian
dessert that is a cross between ice cream and frozen mousse. Most recipes call for
making custard on the stove top, cooling it and folding this into whipped egg
whites. Here is a recipe that is far easier to make with the result just as creamy
and true to form. All this without an ice cream maker. How great is that?

1/2 pound fresh strawberries, hulled and halved
1 cup honey or light-colored corn syrup, divided
¼ cup frozen lemonade concentrate, thawed
2 tablespoons lemon juice
4 egg whites, room temperature
1 1/2 cups whipped cream
1/2 cup plain yogurt or vanilla pudding

Line a bread pan with film wrap so that sides and bottom are completely
covered with some hang over the sides.

In the bowl of food processor or blender, place the strawberries and half the
honey: cover. Pulse until strawberries are chopped small.

In a separate bowl, whip the egg whites to soft peaks, on high, using a hand or
tabletop mixer. Add remainder of the honey and continue beating until stiff
peaks form.

Divide the whipped whites into 2 bowls. Fold the yogurt and pureed
strawberries into one of the bowls until well incorporated.

In the other bowl, mix the whipped cream, lemonade and lemon juice into the
whites. Add a couple of drops of yellow food coloring if desired.

Pour either one of the bowls into the bottom of the prepared pan, tapping it on
the counter to even out the top. Pour the other bowl on top and smooth out with
a spoon or spatula.

Cover and freeze at least 3 hours. When ready to serve, remove from freezer and
let sit at room temperature for 30 minutes or in the refrigerator for 60 minutes, to
soften a bit.

When serving, lift out the semifreddo by the film wrap onto a cutting surface or
platter. Remove film wrap and slice into widths of your desire and serve

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About the author: Jim Bailey is The Yankee Chef™. Bailey is a third
generation chef, a New England food historian and food columnist. His
new cookbook is called
The Yankee Chef: Feel Good Food for Every
Kitchen. He would love to hear from anyone about their old family
recipes. Email Jim Bailey any questions or comments:
The Heart of New England
Celebrating the unique character & culture of Maine ~ New Hampshire ~ Vermont