No-Cook, No-Churn Salted Butter Semifreddo Ice Cream

Submitted by Raquel Grinnell

"Created by chef Brad Spence of Amis Restaurant in Philadelphia, PA. This is an anytime, any season pantry frozen treat -- no ice cream machine required. Spence serves it year-round at Amis, on blueberry tarts and in hot fudge sundaes, over spiced pound cake and yeasted waffles, and blended into maple milkshakes. Adapted from Amis Restaurant in Philadelphia, PA. Note: The eggs in this recipe aren't cooked. Just buy them from a trustworthy source -- Spence's come from Green Meadow Farm in Gap, PA -- or you can use pasteurized eggs. Cooking time is minimum freezing time."

 

• Ready In: 4hrs 20mins
• Ingredients: 7
• Yields: 1 tub
• Serves: 6-8

ingredients

• 8 egg yolks
• 4 egg whites, divided (save remaining 4 egg whites for another use)
• 3⁄4 cup sugar (plus 2 additional tbsp. sugar, total 175 grams)
• 1⁄2 cup unsalted butter
• 2 tablespoons unsalted butter
• 1 teaspoon kosher salt
• 1 cup heavy cream

directions

1. Melt butter, then set aside to cool to room temperature.
2. Cream egg yolks and sugar until they become light, creamy, and fluffy. While mixing, drizzle cooled butter into sugar-egg yolk mixture. Fold salt into sugar-egg yolk mixture.
3. Whisk heavy cream to medium-to-stiff peaks and fold into sugar-egg yolk mixture.
4. Whisk egg whites to peaks and fold into semifreddo mixture.
5. Pour into a container, cover tightly, and freeze for several hours or overnight to set. This semifreddo will keep for two to three days tightly sealed in the freezer -- after this it will start to break down.