for the base you need:
2 egg yokes
1 c caster sugar
1 t vanilla
2 c heavy cream
1. Combine eggs, egg yokes, vanilla & caster sugar in a heatproof bowl. wisk to combine. Place bowl over a double boiler on low heat and wisk continuously for 6-8 minutes or until the mixture has nearly doubled in size and is a pale yellow color.
2. In another bowl add the whipping cream. Wisk until stiff peaks form, 5 minutes or so.
3. Gently fold the two mixtures together.
You can stop here and have yourself a delicious vanilla semifreddo, or you can add your favorite sweets or savories. In the one pictured above Jurek added sea salt and chopped bittersweet chocolate. I have also made a version in which I added melted dark chili infused chocolate, chopped mint chocolate chips and sea salt. Both have turned out to be absolutely divine.
The Donna Hay story recommends adding bits of cookies, your favorite candy bar, brownies. Go nuts. For me, the best part of making your own ice cream, is being able to dream up any flavor or mixture of goodies you want. Something you couldn’t buy otherwise.
When you finish and are ready to freeze, just be sure to cover with plastic wrap; and not just the container, the plastic wrap should touch the mixture directly to be sure a film doesn’t form. In 3-4 hours, you’ll have rich, soft semifreddo! No churning necessary. Enjoy!