All Day Baby - Chocolate Rum Semifreddo

Note: Make this the day before you want to serve it as it must freeze overnight. Serve this with ADB’s cookies for an easy make-ahead dessert for a special occasion dinner at home!


  • 400 grams heavy cream

  • 280 grams egg yolks

  • 150 grams granulated sugar

  • 180 grams chocolate rum

  • 1/2 tsp salt


  • Kitchen scale

  • Thermometer

  • Hand beater or stand mixer


  1. In a medium mixing bowl, whip heavy cream to soft peaks and set aside in the refrigerator.

  2. In a heatproof bowl, combine whisk together the egg yolks, sugar, chocolate rum, and salt.

  3. Place mixture in a double boiler over medium heat and whisk continuously. (Don’t have a double boiler? Fear not, you can make one with a pot and mixing bowl, here’s how!)

  4. When the mixture reaches 120F, take off the heat and cool in an ice bath.

  5. Once completely cooled, fold in whipped cream. Transfer to a shallow container, cover, and freeze overnight.

  6. When ready to serve, use an ice cream scoop to spoon into small bowls. Serve immediately.

Serve with All Day Baby’s Cookies.

Photo by Dovile Ramoskaite on Unsplash