Semifreddo al Nocino (Italian Walnut Liqueur Semifreddo) Semifreddo al Nocino has the fragrance of walnut liqueur but the light, sliceable structure that distinguishes semifreddo from ice cream. It is not simply whipped cream placed in a freezer. A stable pâte à bombe—egg yolks aerated and pasteurized with hot sugar syrup—creates fine air cells and emulsifies the fat. Whipped cream supplies richness, while a controlled amount of nocino lowers the freezing point enough to keep

Gelato al Nocino (Italian Walnut Liqueur Gelato) Gelato al Nocino is a balance problem disguised as a simple flavor. Nocino brings walnut bitterness, spice, sugar, and alcohol; all four affect the way a frozen custard tastes and freezes. Too little disappears behind cold dairy fat. Too much prevents the gelato from setting and leaves a hot alcoholic finish. This formula keeps the nocino to a controlled 1/4 cup (60 ml), strengthens the milk solids, and uses dextrose to improve

A sheep’s milk ricotta and saffron semifreddo with fresh orange, toasted almond crumble and deeply caramelized burnt honey.