Not that I am really knocking Ice Cream or Gelato in any way. It's just that one does not always have the time. But there is an easier path to frozen deliciousness my friends, oh yes. With a tiny bit of preparation first thing in the morning, while you are drinking your coffee; you can be feasting on frozen fodder after dinner. All possible because of a frigid frappe that's not quite as well known in the USA as it is in Italy. I speak of the Semifreddo.
Though technically meaning Semi-Frozen/cold, most Semifreddo are indeed frozen treats, being based on either a Custard, Ice Cream or Gelato with copious quantities of whipped cream folded into it. The idea is that the glacial treat will melt more readily in your mouth and "appear" light and refreshing on the palate. Granted, this recipe is a bit of a cheaters Semifreddo, forgoing the Custard/Ice Cream/Gelato altogether and relying solely on the air capturing qualities of Whipping Cream. OK, I guess I should mention that there is a slight amount of cornstarch, courtesy of the Confectioners' sugar, to help stabilize the whipped cream while it is freezing.
What you will end up with is very similar to a frozen mousse. Quite delicious, and EXTREMELY fast.
Vanilla Bean Semifreddo
1/2 cup + 2 TB (10 TB)(2.75 oz)(78 g) Confectioners' Sugar
The caviar scraped from 1 Vanilla Bean (I like Mexican beans for this, but Tonga is nice too)
Butterscotch Sauce (if desired)
Before grabbing your cup of coffee, place a metal bowl in the freezer as well as the molds/container you wish to store your Semifreddo in. (this will make 32 oz of Semifreddo)
Butterscotch Sauce. (or Raspberry Coulis or any other sauce of deliciousness you have handy... Heck, you can even eat it plain if you like.)