Vanilla semifreddo with almonds and amaretti from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Accompaniments: Warm bittersweet chocolate sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on January 01, 2020

    Delicious! I used finely ground toasted hazelnuts instead of almonds and hazelnut biscotti instead of amaretti. Hazelnut flavor was solid but not intense. I loved the cookie bits and would probably use even more next time. Texture fell somewhere between fluffy ice cream and whipped cream. Unlike homemade ice cream, it took a bit of time to start melting once plated - so cool!! It kept very well in the freezer (tightly wrapped) over several weeks and was easy to slice even when fully frozen. [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

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