Author Notes: This was an invention of necessity - my kitchen had no ice cream maker. It was really hot, and I was really hungry. The base recipe is simple so you can swirl in chocolate chunks, fresh fruit, or my favorite - homemade strawberry jam. It's not molded like a typical semifreddo, because I like to be able to scoop it like ice cream. —Erin McDowell
vanilla bean, halved and scraped
cups heavy cream, whipped to medium peaks
strawberry or other jam, to taste
- In the bowl of an electric mixer, whisk the eggs, yolks, vanilla, and sugar to combine. Place over a double boiler and heat until the sugar dissolves and the mixture reads 160 degrees on a thermometer.
- Transfer to the mixer and whip on medium high speed until pale and very thick, 4-5 minutes.
- Pour the mixture into a 13x9 casserole dish. Transfer to the freezer. It will take 2-4 hours for it to set completely. Fold gently 2-3 times while it is freezing. When it is almost frozen, generously dollop jam around the semifreddo. Use the blade of a butter knife to swirl it in. Freeze until ready to serve.
- This recipe was entered in the contest for Your Best Frozen Dessert