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

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READY IN: 4hrs 20mins
SERVES: 6-8
YIELD: 1 tub
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt butter, then set aside to cool to room temperature.
  • 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.
  • Whisk heavy cream to medium-to-stiff peaks and fold into sugar-egg yolk mixture.
  • Whisk egg whites to peaks and fold into semifreddo mixture.
  • 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.
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