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Prep time
10 minutes
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Cook time
4 minutes
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Serves
4-6
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 Jeanne McDowell
Ingredients
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3
eggs (171 g)
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2
egg yolks (42 g)
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1
vanilla bean, halved and scraped
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1 cup
sugar (200 g)
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1 1/2 cups
heavy cream, whipped to medium peaks (353 g)
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strawberry or other jam, to taste
Directions
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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.
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Transfer to the mixer and whip on medium high speed until pale and very thick, 4-5 minutes. Gently fold in the whipped cream to combine.
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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.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!
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