Italian dessert chocolate ice cream semifredo

7 servings
20 min

How to make Semifredo chocolate ice cream dessert? Prepare all the necessary ingredients.

Take a large, comfortable bowl, put ricotta in it. Add powdered sugar (can be replaced with fine sugar) and vanilla sugar to it. Vanilla sugar can be replaced with vanillin, it will need to be taken at the tip of the knife, as more will give the finished dish bitterness.

Using a mixer or whisk, whisk the ricotta until fluffy and smooth. If you use fine sugar, then beat until completely dissolved.

Take 70g black bitter chocolate, melt in a microwave or steam bath. Be especially careful if you melt in the microwave. Warm the chocolate for 10-15 seconds, stirring it thoroughly each time. Let the melted chocolate cool a little.

Finely chop the remaining 30g chocolate with a knife.

Add the cooled melted chocolate to the icotta whipped with icing sugar.

Using a mixer, whisk the mass thoroughly until smooth chocolate cream is obtained.

Add chopped chocolate to the cream.

And with a spatula, carefully mix so that the pieces of chocolate are evenly distributed in the mass.

Well-chilled oily cream with a high fat percentage (starting at 33%), whisk with a mixer to a lush, thick foam. Start whipping at small speeds (minutes 3), gradually increase the speed. It can take about 7-10 minutes to beat. Just be careful and do not interrupt the cream, otherwise it will turn out oil!

In batches, add the whipped cream to the chocolate base.

Mix everything thoroughly and carefully so as not to precipitate the cream. We should have a very tender, soft and fragrant chocolate cream. By the way, this cream is perfect for weaving cakes, you can decorate the capcakes with them (then it is better to melt all the chocolate, otherwise chopped pieces can get stuck in a pastry bag) or just serve in glasses. But we make ice cream, so we cook further: )

Take any baking dish (I have this 13x24cm cake tin and about 6cm deep) or plastic container for freezing, line with cling film (if you cook in a plastic container, then this step can be missed).

Place the finished chocolate base in a prepared container. Also cover the top with a film or lid.

Send our ice cream to the freezer and forget about it for 4-5 hours, or better all night!

After a while, our delicious chocolate chocolate chocolate ricotta Semifredo ice cream is done! It's incredibly tender and silky!

Arrange it on portioned plates and serve to the table. Decorate the classic semifredo made at home to your taste, for example, with berries, chocolate crumbs, any syrup and mint leaves. Enjoy your meal!