Coffee Semifreddo "Drowned" in Coffee

　　We have served this dessert at Pó for six years and it is consistently my favorite—a kind of adult milkshake. Be careful to use decaf for the bathing liquid, or your guests may be up yakking all night.

　　

Ingredients

Makes 8 servings

　　

Semifreddo

2 1/2 cups whole milk

　　3 ounces very strong espresso

　　6 egg yolks

　　1 cup sugar

　　1 tablespoon vanilla extract

　　2 cups heavy cream

　　8 cups strong decaffeinated coffee, cooled

　　1/4 cup unsweetened cocoa powder

　　

Step 1

In a 3-quart saucepan bring the milk to a boil over medium-high heat. Remove from heat and add the espresso.

　　

Step 2

In a mixing bowl, beat the yolks until pale yellow. Gradually add the sugar and beat until light yellow ribbons form when the beaters are lifted. Stir in half of the hot milk, then stir in the remaining milk. Cook over low heat without boiling until the mixture coats the back of a spoon thickly and sets slightly, about 4 to 5 minutes. Stir in the vanilla and chill for 1/2 hour.

　　

Step 3

Whip 1 1/2 cups of the cream to stiff peaks and fold into the custard mixture. Transfer to an ice cream machine and freeze according to manufacturer's instructions. (The semifreddo can be made up to 2 weeks in advance).

　　

Step 4

Whip the remaining 1/2 cup cream to soft peaks. Place 1 scoop of semifreddo in each of eight tall glasses. Pour 1 cup of cooled coffee over each scoop, dollop with whipped cream, and dust with cocoa.

　　Reprinted with permission from Mario Batali Holiday Food by Mario Batali. © 2000 Clarkson Potter