Vanilla Semifreddo with Pistachios and Rose Blossom Water | No Eggs, No Churn

Learn how to make an eggless semifreddo. An Italian style ice cream flavoured with vanilla and rose blossom water served with toasted pistachios.
Full Recipe:

Ingredients:
120 ml (1/2 cup) of chilled sweetened condensed milk*
300 ml (1 1/3 cup) of chilled cream 35% fat
a pinch of fine sea salt
5 ml (1 tsp) of pure vanilla extract
30 ml (2 tbsp) of rose blossom water
80 g (2/3 cup) of raw pistachios

For decoration:
a few dried or fresh rose petals
a handful of pistachios
fresh or frozen berries

This recipe makes 5-7 servings (approx. 350 gram) of semifreddo.

Instructions:
Lightly toast the pistachios and set them aside to cool down.
Once the nuts are cooled down, chop them roughly.
In a mixing bowl, combine all the ingredients except the pistachios.
Line a container with parchment paper.
Put half of the pistachios on the bottom of the container, pour the mixture and sprinkle the rest of the pistachios on top.
Freeze for 6-8 hours.
Before serving, decorate the semifreddo with rose petals, pistachios and fresh or frozen berries.

Note:
*The sweetness of the condensed milk could vary depending on the brand you use.

More ice cream desserts:
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No Churn Homemade Ice Cream Recipe:    • Homemade Ice Cream Recipe | No Churn, No Eggs  


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