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A square piece of tofu topped with a glossy, reddish-orange sauce is presented on a white plate.

Peach Semifreddo

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Peach semifreddo is a silky, no-churn frozen Italian dessert that's half-cold, half-creamy. Roasted peaches bring natural sweetness and depth, while whipped eggs and cream create an airy, soft texture. It's a make-ahead dessert that freezes for at least 4 hours before serving.
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Prep Time 20 minutes
Cook Time 10 minutes
Freeze 4 hours
Total Time 4 hours 30 minutes
Servings: 6
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Roasted Peaches
  • 6 Peaches quartered
  • ½ cup Sugar
Semifreddo
  • 4 Eggs
  • ½ cup Sugar
  • 1 tablespoon Lemon juice
  • 1 teaspoon Lemon zest
  • 1 teaspoon Bourbon
  • 1 cup Heavy cream
  • Pinch Kosher salt

Equipment

  • Roasting pan
  • Freezer-safe container
  • Electric mixer or whisk
  • Mixing Bowls
  • Blender

Method
 

Roast the Peaches
  1. Preheat oven to 400°F. Line a roasting pan and place the quartered peaches in it. Sprinkle with sugar. Roast for 10 minutes until soft and fragrant.
  2. Remove from oven and set aside 1 peach worth of chunks for the sauce. Transfer the remaining peaches to a blender and puree until smooth. Let cool completely.
Make the Semifreddo Base
  1. In a mixing bowl, whip the eggs and sugar with an electric mixer until the mixture is pale and thick and falls off the whisk in a ribbon that sits on the surface for a second or two before sinking back. Whole eggs do not make peaks, so do not wait for one. Gently fold in the cooled peach puree, lemon juice, lemon zest, bourbon, and a pinch of kosher salt.
  2. In a separate bowl, whip the heavy cream to soft peaks. Stop while it still has its shine and holds a peak that curls at the tip. When the shine goes it is about to turn grainy. If it does, whisk in a splash of cold cream by hand. Fold the whipped cream into the peach-egg mixture in thirds, gently folding to maintain airiness.
Freeze
  1. Line a freezer-safe container with plastic wrap. Transfer the semifreddo mixture to the container and smooth the top. Freeze for a minimum of 4 hours or until firm but scoopable.
Serve
  1. Remove from freezer 5 minutes before serving. Slice and spoon the reserved chopped peaches as a sauce over each portion. Enjoy immediately.

Notes

Storage: Semifreddo is meant to live in the freezer, keep it tightly wrapped or in a covered container for up to 2 weeks. Let it sit at room temperature for 5-10 minutes before slicing so it's scoopable but still holds its shape.

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