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1

IMHO, there is no single answer to this question. It largely depends on the way you are "chilling". It ranges from: Leave the pot on the counter until cooled to room temp, then stick it into the fridge until cold. Could be anywhere in the range of 2-6 hours, I guess. with a bunch of variations up to: Transfer custard from hot pot into a flat, ...


2

Well, yes and no. A lot of recipes for semifreddo aren't truly semifreddo because they are hard frozen. Recipes like that can be fried just like ice cream. The key to fried ice cream is to hard freeze the scoops of ice cream. By definition, that isn't semifreddo, but definitions don't seem to matter much to writers of recipes. So, if the "stuff" is hard ...


5

Google translates Semi freddo as semi cold. Half frozen is probably a bit closer in practice to an English translation of what it is, or more accurately, what it should be. So many recipes on-line are fully frozen like ice cream, that the distinction is muddled. TRUE semifreddo is ice cream (or gelato) often mixed with something not frozen, like whipped ...



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