I'm going to try to make one of those
faux fruit with a mirror glaze, bavarois outside and compote core desserts which were popular a few years ago.
I was wondering if you could do something similar with semifreddo and a liquid core? I assume the commercial icecream with liquid inserts just deep freeze inserts with low melting points and then mix those in nearly frozen icecream, after which they melt while the icecream sets around them. I don't have a low temp freezer though. I can still try to depress the melting point of the core a little, but there's not much room to play with with a normal freezer.
One of the pioneers of molecular gastronomie professor Kurti did an inverted baked Alaska, by freezing it and putting it in the microwave, but I doubt the microwaves will penetrate semifreddo as well as meringue.