AT A GLANCE
You don't need an ice-cream maker (or a Pacojet) to make sweet and creamy frozen treats. The Italians have the answer and it's called semifreddo.
|01||Line a 2 litre-capacity mould with plastic wrap or baking paper.|
|02||Whisk yolks, sugar, vanilla seeds and 1 tbsp water in a heatproof bowl over a saucepan of simmering water until mixture is tripled in volume, thick and pale and holds a ribbon (4-5 minutes).|
|03||Transfer to an electric mixer and whisk until cooled to room temperature (2-3 minutes).|
|04||Meanwhile, whisk cream and crème fraîche in a bowl until soft peaks form.|
|05||Carefully fold into egg mixture.|
|06||Spoon into container, cover, freeze until firm (6 hours-overnight). Makes about 2 litres.|
Note You'll need to begin this recipe a day ahead.