Mocha Semifreddo

Chef John uses a few shortcuts for his mocha semifreddo, but you still get an rich, custard-style ice cream without having to use a machine.

• Preparation Time: 10 mins
• Cooking Time: 4 mins
• Total Time: 14 mins
• Calories: 279 Calories

Ingredients

• 1 tablespoon white sugar
• 2 tablespoons white sugar
• 2 large eggs
• 1 teaspoon unsweetened cocoa powder
• 1 tablespoon coffee-flavored liqueur (such as Kahlua®)
• 1.5 teaspoons instant coffee granules
• 0.25 cup ice cold heavy whipping cream
• 1 teaspoon whipped cream for garnish
• 1 pinch unsweetened cocoa powder for dusting

Recipe Instructions

Step 1

Whisk eggs, sugar, coffee-flavored liqueur, instant coffee, and 1 teaspoon cocoa powder together in a metal bowl.

Step 2

Place bowl over low heat on the stove (holding bowl with a dishtowel) and continue whisking until mixture thickens, 4 to 6 minutes. Whisk continually to prevent eggs from scrambling. Remove bowl from heat and let mixture cool completely. (You can set the bowl on ice water to speed this up.)

Step 3

Whisk ice-cold heavy cream and sugar together in a chilled bowl until stiff peaks form, 3 to 4 minutes. Add cooled egg-coffee mixture to the whipped cream. Stir with a spatula until just combined.

Step 4

Transfer mixture to serving cups. Wrap cups in plastic wrap and freeze until firm, 8 hours or overnight. Garnish with whipped cream and a dusting of cocoa powder.