Semifreddos are a fool-proof way to get the experience and taste of ice cream, no special equipment needed.
| Level: | Easy |
| Total: | 2 hr 20 min |
| Prep: | 15 min |
| Inactive: | 2 hr |
| Cook: | 5 min |
| Yield: | 24 mini cupcakes |
Ingredients
- 4 egg yolks
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 1 lemon, zested
- 1/2 lemon, zested
- 1/4 cup sour cream
- 1 cup heavy cream
- 2 tablespoons black poppy seeds
- Special equipment: a 24-cup mini muffin tin, 24 mini muffin paper liners
Instructions
- In a double-boiler or a heatproof bowl set over a saucepan of simmering water, whisk together egg yolks, sugar, vanilla, half the lemon zest, and the lemon juice until well combined. Continue to whisk constantly over very low heat, until the yolk mixture has thickened and becomes pale yellow, about 3 to 4 minutes. Remove from heat. Add the sour cream, mix until just combined, and set aside.
- In a large bowl, whip the heavy cream with a whisk until soft peaks form. Gently fold whipped cream into egg mixture. Gently stir in poppy seeds. Divide mixture evenly between lined mini muffin cups. If you don’t have mini muffin cups, you can use regular sized to get half as many. Freeze for at least 2 hours or until firm.
- To serve, peel away the paper liners and garnish with remaining lemon zest.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 67 |
| Total Fat | 5 g |
| Saturated Fat | 3 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 0 g |
| Sugar | 5 g |
| Protein | 1 g |
| Cholesterol | 39 mg |
| Sodium | 6 mg |
Reviews
I am horrible when it comes to dessert for company as I try to avoid sweets. This was so easy and so delicious that it will now be my go to dessert for company during the warm weather. So happy to have found this. I didn’t have mini muffin pans so used regular muffin pans.
I read someone’s review and I immediately went for it – so delish!! This will be on my catering menu.
Ultra creamy and delicious! The perfect ending to dinner.
I was a little hesitant to try to make semifreddo, but this was easy! Everyone thought it tasted great–light and lemony. Great combination of ingredients!
If you like lemon cheesecake, this is a must-try!
I replaced the sour cream with cream cheese, which I had on hand. (8 oz for 12 yolks; and used 2 c cream total.)
This recipe is a tasty way to use up a dozen yolks I had after baking an angel food cake!
Seems to be a typo; no lemon juice quantity is listed, but called for in the prep directions.