Italy's elegant alternative to gelato (and ice cream) is rich and decadently creamy—and requires no special equipment to make. To ensure a rich, creamy, and sliceable semifreddo that was also cold and refreshing, we had to balance fat and water: Using whole eggs instead of yolks and cutting the cream in the custard base with a bit of water were key. Get our Chocolate Semifreddo recipe by clicking the link in our profile.