The famous Italian frozen mousse gets the Mexican treatment, with tequila-macerated raspberries and a poncho of sultry dark chocolate
Making ice-cream brings me pleasure like little else. There is something magical about transforming fruit puree, some melted chocolate or a simple custard into a bowl of softly whipped, tooth-cold ice-cream. I often make some when I have a gaggle over because, in my experience, there are few things adults love more than a bowl of homemade ice-cream – it seems to bring out the inner child in everyone. Plus, it’s easy, the prep can be done in advance, and this semifreddo doesn’t even require an ice-cream machine.