The word “semifreddo” is Italian for half frozen—which I suppose most dessert fans know by now. The dessert so named falls between ice cream and mousse: It starts with custard (crème anglaise) as for ice cream but has whipped cream folded in, like a mousse. Instead of churning, the mixture is poured into a mold and frozen, then unmolded and sliced. This one is rich and chocolaty. Serve simply with a spoonful of whipped cream, or gussy it up further with a sprinkling of chopped caramelized nuts or crushed toffee.

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