I made a honey semifreddo but it seems a little flat/dense - how do I get it light and ice creamy?
Nigella's Honey Semifreddo (from NIGELLA SUMMER) is an easy to make dessert that can be stored in the freezer, so is a very useful dish to make ahead. Semifreddo means "semi frozen" and these desserts are often made in loaf form and served in slices.
The texture of a semifreddo will never be the same as an ice cream. This is because an ice cream is churned while it is freezing and this incorporates a lot of air (some commercial ice creams double in volume when they are churned because of the amount of air that is incorporated). A semifreddo has more of a smooth velvety (or some would say silky) texture. For a proper, churned ice cream we would suggest trying something like Nigella's Vin Santo Ice Cream, or you could try the Cheesecake Ice Cream, where the mixture is beaten a few times while it is freezing, to incorporate more air.