The Easier Homemade Ice Cream: Semifreddo

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The Easier Homemade Ice Cream: Semifreddo

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CHAD ROBERTSON and Elisabeth Prueitt of San Francisco’s Tartine Bakery are two of this country’s most influential bakers. Ms. Prueitt, who is gluten-intolerant, has built a deep repertoire of desserts that are gluten-free but wanting in no other respect.

Her new book, “Tartine All Day,” contains a recipe for a dark-chocolate-and-toasted-almond (and incidentally gluten-free) take on semifreddo, the fully frozen Italian dessert whose name means “semi-frozen.” No ice-cream maker needed. A low moisture content yields a…

By | 2017-05-25T18:45:07+00:00 May 25th, 2017|Comments Off on The Easier Homemade Ice Cream: Semifreddo