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Maple-Brown-Butter Semifreddo


You don't need an ice cream maker for this easy, creamy frozen treat.

  • Prep:
  • Total Time:
  • Servings: 10

Source: Everyday Food, November 2011


  • 2 cups cold heavy cream
  • 6 tablespoons (3/4 stick) unsalted butter
  • 3/4 cup pure maple syrup
  • 5 large egg yolks
  • Chopped toasted hazelnuts (optional), for serving


  1. In a medium bowl, using an electric mixer, beat cream on high until stiff peaks form, 2 minutes; refrigerate. In a small saucepan, heat butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, 8 to 10 minutes. Immediately pour into a small bowl. In clean saucepan, bring maple syrup to a boil over medium-high and cook 2 minutes.

  2. In a medium bowl, using an electric mixer, beat egg yolks on high until pale yellow, 1 to 2 minutes. With mixer running, add hot maple syrup in a slow, steady stream, then add brown butter. Beat on high until mixture has cooled to room temperature, about 5 minutes. With a rubber spatula, gently fold in whipped cream. Transfer mixture to a 5-by-10-inch loaf pan and cover with plastic wrap. Freeze until firm, 5 hours (or up to 1 week). Serve topped with hazelnuts, if desired.

Cook's Notes

Grade A maple syrup is lighter in flavor than darker, more robust Grade B; both will work in this recipe.

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