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No. It should not be rock hard. It should be semi-frozen. All it is is a light custard, frozen in the freezer. Only it shouldn't freeze solid at all. A huge amount of air gets incorporated into the mixture when you add the meringue/whipped cream/whatever various things that particular recipe calls for, giving it a fluffy texture similar to a light ice cream. It should just melt away on your tongue.Originally Posted by kwilkinson
+1Originally Posted by globetrotter
Well... right before we got the semifreddo at Wayfare, I commented on how they had completely *********** pooch at Perbacco by giving me a rock-hard semifreddo .. then it was just as frozen at Wayfare, so I thought maybe I was wrong.Originally Posted by ChicagoRon
Well... right before we got the semifreddo at Wayfare, I commented on how they had completely *********** pooch at Perbacco by giving me a rock-hard semifreddo .. then it was just as frozen at Wayfare, so I thought maybe I was wrong.Originally Posted by ChicagoRon
the texture is what makes it what it is, not just soft ice cream, the texture is a value to itselfOriginally Posted by globetrotter
the texture is what makes it what it is, not just soft ice cream, the texture is a value to itselfOriginally Posted by globetrotter
There is no texture when it is rock-hard.Originally Posted by ChicagoRon
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