Semifreddo, in Italian, translates to “partially frozen.” It has a lighter texture, and is more like a frozen mousse than ice cream due to the incorporation of lots of air in its preparation. I make several versions of this classical Italian dessert by adding different ingredients for various flavor and texture combinations. Some of my favorite include: Pistachio, Limoncello, Raspberry, Chocolate-Hazelnut and of course this one made with Ricotta and Almond praline.