Chocolate Semifreddo
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By Appears in Cook's Illustrated May/June 2018, America's Test Kitchen TV
Italy's elegant alternative to gelato (and ice cream) is rich and decadently creamy—and requires no special equipment to make.
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WHY THIS RECIPE WORKS
For a chocolate semifreddo that's rich and creamy but isn't overly complicated, we started by preparing a custard-style base of whole eggs, sugar, cream, and water directly on the stovetop (rather than over a fussy water bath). We convenien...
