COOKING

Cold Case

Can a creamy Italian confection really be better than ice cream?

Chocolate semifreddo is frozen in a loaf pan, then sliced and garnished with raspberries. (Photo / Jim Scherer) Photo / Jim Scherer

By Sheryl Julian and Julie Riven

June 26, 2005

E-mail|
Reprints|

Text size – +

Some people like ice cream when it isn't a solid mass. They prefer it when it has warmed slightly, turned quite creamy, and is on the verge of dripping. That's why cones are so much fun - you just keep pushing the ice cream down into the cone until the frozen goodness softens, so you get enough when you lick. ... (Full article: 1668 words)