I recently made a semifreddo, see recipe below, and the final texture was way too icy. Does anyone have experience with semifreddo or know of any tips to get a light creamy texture?
2 1/2 cups milk
2 teaspoons vanilla extract
3/4 cup granulated sugar
6 large egg yolks
2 cups heavy whipping cream, whipped to soft peaks
1/3 cup mascarpone cheese, room temperature
1/2 cup diced strawberries
The milk served as the main ingredient in the "ice creamesque" base that was later folded in to whipped cream. Looking back that seems like a lot of liquid to expect it to freeze without any ice crystals. Any thoughts?