Velvety Italian treat semifreddo rules as an elegant dessert

We know about ice cream, gelato and sorbet. We're even familiar with frozen yogurt, frozen custard and sherbet. But we are not so acquainted with semifreddo.

An Italian frozen treat, semifreddo is similar to ice cream while showcasing more of a velvety, frozen mousse texture. It is not overly complicated to make because semifreddo doesn't require an ice cream machine or any churning, but it does require a bit of patience and several bowls.

"You'll dirty every bowl you own," authors Bruce Weinstein and Mark Scarbrough write in "A la Mode: 120 Recipes in 60 Pairings."

Despite its literal translation of "half cold," semifreddo goes through a frozen preparation. Additionally, it is built from three essential components: a thickened egg-yolk sauce, a cooked egg white and sugar mix, and whipped cream, which are all folded together.

Although it can be wonderful just plain, semifreddo is often flavored with chocolate or various liquors, swirled with jam, studded with fresh fruits or speckled with nuts.

Typically frozen into a loaf pan, it is easy to slice once it's unmolded. Semifreddo maintains a smooth and soft texture even when it's freshly out of the freezer.

Chocolate semifreddo is rich yet airy, luscious and chocolaty, which makes the numerous preparation steps it requires well worth it. When served with extra shaved chocolate, it shows off its understated elegance.

Note: This fluffy and light semifreddo has an intense chocolate aroma. Adapted from "A la Mode: 120 Recipes in 60 Pairings" by Bruce Weinstein and Mark Scarbrough.

• 1 c. heavy cream

• 4 egg yolks, at room temperature (save the egg whites!)

• 1 c. granulated sugar, divided

• 1/4 c. whole milk

• 1 tsp. pure vanilla extract

• 2 egg whites, at room temperature

• 1/4 tsp. salt

Directions

Line a 5- by 9-inch loaf pan with plastic wrap.

Clean and dry the beaters.

In a saucepan, bring 1 inch of water to a simmer over low heat.

Add egg yolks, 1/2 cup sugar and milk to a bowl. Set it over the saucepan with water and beat with an electric mixer at medium speed, scraping and stirring almost constantly, until thickened and pale, about 6 minutes.

Remove bowl from the saucepan with water (maintain the water simmering). Add chocolate and vanilla extract and whisk until smooth.

Clean and dry beaters.

Remove bowl from heat and continue beating to room temperature until shiny, about 5 minutes.

Fold egg yolk mixture into egg white mixture, with even strokes, just until uniform. Fold in whipped cream, taking care not to deflate its air but getting it well combined throughout.