Softer and lighter than ice-cream, semifreddo, which is Italian for “half-cold” or “half-frozen”, is also easier to make because it doesn’t need churning. Customise this one by swapping the almonds for pistachios, and serving it with cherries or other seasonal fruit. Do seek out the anise seeds, though, because they add such a lovely pop of flavour. The praline can be made up to a week ahead and stored in an airtight container in the freezer, while the semifreddo itself will keep happily in the freezer for about a week.
