Eggnog Semifreddo

Semifreddo, Italian for "half cold," refers to a dessert that's chilled or partially frozen. In this adaptation, traditional Christmas eggnog is transformed from a beverage into a slushy treat you can eat with a spoon. If you don't like rum, substitute vanilla or hazelnut syrup, which you can find with the coffee in most supermarkets.

Yield: 6 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 181
  • Calories from fat: 15%
  • Fat: 3.1g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.3g
  • Protein: 6.2g
  • Carbohydrate: 28.6g
  • Fiber: 0.1g
  • Cholesterol: 76mg
  • Iron: 0.3mg
  • Sodium: 82mg
  • Calcium: 159mg


  • 2/3 cup granulated sugar
  • 1 teaspoon ground nutmeg
  • 2 large eggs
  • 2 cups 1% low-fat milk
  • 2/3 cup plain low-fat yogurt
  • 2 tablespoons dark rum
  • 2 teaspoons vanilla extract


  1. Combine the first 3 ingredients in a medium bowl, and stir with a whisk.
  2. Cook milk in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around the edge (do not boil). Gradually add hot milk to egg mixture, stirring constantly with a whisk. Return milk mixture to pan; cook over medium heat until thick (about 8 minutes), stirring constantly. Remove from heat.
  3. Place pan in a large ice-filled bowl until custard cools to room temperature (about 15 minutes), stirring frequently. Stir in the yogurt, rum, and vanilla; pour mixture into a glass bowl. Cover and place in freezer 8 hours. Remove mixture from freezer; let stand 15 minutes. Place in a food processor; process until smooth. Serve immediately.
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