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.

Recipe by Cooking Light December 2001

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Recipe Summary

Yield:
6 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the first 3 ingredients in a medium bowl, and stir with a whisk.

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  • 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.

  • 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.

Nutrition Facts

181 calories; calories from fat 15%; fat 3.1g; saturated fat 1.4g; mono fat 1g; poly fat 0.3g; protein 6.2g; carbohydrates 28.6g; fiber 0.1g; cholesterol 76mg; iron 0.3mg; sodium 82mg; calcium 159mg.
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