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easyTime:2 hours +Serves:6-8
Semifreddo (literally, “half frozen”) does the same job as ice-cream, but is a fair bit easier to make – no ice-cream maker required.
Ingredients
Method
Step 1
Whip cream and vanilla together in a bowl until soft peaks form. Refrigerate.
Step 2
Place the sugar, honey and ¼ cup of water in a small saucepan and bring to a simmer. Simmer for 2 minutes until the sugar is dissolved. Whisk the eggs in a stand mixer until foamy, reduce the speed and slowly pour in the honey syrup, then increase the speed again and whip for about 5 minutes to form a light sabayon. Fold the cream into the sabayon and transfer to a loaf tin lined with plastic wrap. Freeze for at least 6 hours until completely set. Turn out the semifreddo, scatter with the walnuts and drizzle with extra honey to serve.
Adam’s tip: Frozen berries are a great addition to a semifreddo like this. Raspberries, blueberries and strawberries all work well with honey, so just add them to the mix before freezing.
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