Recipe Rhubarb Semifreddo Ice Cream Sandwiches

Semifreddo (meaning half-frozen) is an Italian ice cream that requires no churning or ice cream maker and is creamier than regular ice cream. It is usually served in a mold, removed from the mold, and sliced ​​rather than in balls.

INGRÉDIENTSFor the Rhubarb Semifreddo

• 1 pound rhubarb, washed, trimmed, and cut into 1/2-inch pieces
• 1 cup sugar, divided
• 3 eggs
• 2 egg yolks
• 2 teaspoons vanilla extract
• 1 1/2 cups heavy cream
• 1/2 cup mascarpone cheese

For the Brown Butter Ginger Cookies and Assembly

• 10 tablespoons salted butter
• 1 3/4 cups dark brown sugar
• 1/2 teaspoon coffee salt
• 2 teaspoons vanilla extract
• 2 eggs
• 2 cups plus 2 tablespoons all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 cup finely chopped crystallized ginger

PRÉPARATIONFor the Rhubarb Semifreddo

1. In a heavy-bottomed saucepan, combine the rhubarb with 80 ml of sugar.
2. Cover and bring to a boil over medium heat, then uncover and cook over medium-low heat until the rhubarb is tender and breaks down into a sauce when stirred, about 12 minutes.
3. Let the rhubarb sauce cool to room temperature.
4. In a metal bowl, combine the remaining 2/3 cup of sugar with the eggs, egg yolks, and vanilla.
5. Place the bowl over simmering water and, using an electric mixer, beat the mixture on medium-high speed until thick and pale, 6 to 8 minutes.
6. Remove the whipped cream from the heat and continue beating it with a hand mixer for another 6 to 8 minutes, until it has cooled to room temperature.
7. In a separate bowl, whip the cream and mascarpone until stiff peaks form, about 5 minutes. Gently fold 1/3 of the custard mixture into the whipped cream until well blended.
8. Next, gently fold in the rhubarb sauce until partially incorporated; some streaks should remain; the mixture does not need to be smooth.
9. Transfer this mixture to a 2-quart container, lightly press the surface with plastic wrap, and place in the freezer until completely frozen, about 6 hours (or overnight).

For the Brown Butter Ginger Cookies and Assembly

1. In a heavy-bottomed saucepan, melt the butter over medium-high heat.
2. Continue cooking, stirring frequently, until golden brown and nutty, about 6 to 7 minutes (it will foam a lot, which is okay; just keep stirring). Scrape the butter (making sure to remove all browned bits) into a bowl. Let it cool to room temperature.
3. Preheat your oven to 350°F (175°C).
4. Once the butter has cooled, stir in the brown sugar, salt, and vanilla extract until well blended.
5. Next, stir in the eggs, stirring lightly. (The mixture won't be smooth, but don't overmix.)
6. In a separate bowl, combine the flour, baking soda, baking powder, and candied ginger. Stir these dry ingredients into the wet ingredients until blended.
7. Form 24 equal-sized balls of cookie dough (about 1.5 tablespoons each) and place them evenly spaced on two baking sheets. Flatten each cookie. (I found that my cookies didn't spread at all when baked, so I had to squish them to get the right thickness, but they may spread on their own in a more humid environment where the dough is softer.)
8. Bake each sheet of cookies until they just begin to firm up, about 8 to 10 minutes. They need to be lightly baked to stay soft.
9. Transfer to a wire rack.
10. If you want to enjoy all your ice cream sandwiches immediately with your friends (a highly recommended way to enjoy them!), take out the semifreddo and let everyone take a generous portion, squash it between two warm cookies, and enjoy.
11. To assemble and store the sandwiches, let them cool to room temperature.
12. Remove the semifreddo from the freezer and let it soften just enough to be easy to pick up.
13. Place a generous scoop between two cookies, press lightly, wrap them tightly in plastic wrap or aluminum foil, and return them to the freezer to harden.
14. Repeat with all the cookies to make 12 sandwiches (you'll have some leftover semifreddo, yum!). Store them tightly wrapped in the freezer for up to two weeks.
15. Also, if your cookies are undercooked, they may be difficult to bite into without squirting out all the semifreddo. If this happens, don't worry!
    
16. Simply separate the two cookies and eat each one like an open-faced ice cream sandwich with half the semifreddo on each.