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.
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...