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Caramel Semifreddo

Adding whipped cream to a gelato base keeps it from freezing solid, hence the name semifreddo, or “partly chilled.”

1/4 cup sugar
1/2 cup spring water
1 1/2 cups milk, scalded
2 large eggs
4 large egg yolks
1/2 cup granulated sugar
1 1/2 cups heavy cream, whipped
1 cup crushed amaretti cookies

In a medium saucepan, combine the 1/4 cup sugar and water. Cook over medium heat, stirring until the sugar dissolves. Continue to cook until the mixture turns a rich caramel color. Stir in the hot milk and place in a hot water bath to keep warm.
In a blender, beat the sugar and egg yolks together until very thick. With the blender running, add half of the hot caramel-milk mixture slowly so that the eggs dont curdle. When the milk has been incorporated, transfer the mixture back to the saucepan. Reserve the other half of the caramel for sauce.
Cook over medium heat for 6 to 8 minutes, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the back of the spoon. Remove from the heat and place it in a cold water bath. Stir 2 minutes to stop the cooking and cool the mixture. Chill thoroughly. When mixture has completely cooled, whip the cream into soft peaks and fold into the custard mixture.
Pour half of the mixture into a chilled eight-cup terrine. Sprinkle with half of the crushed amaretti. Pour in the remaining mixture and smooth. Cover with plastic wrap and freeze overnight.
To unmold, dip the pan briefly into a pan of warm water and loosen the edges with a sharp knife. Cover with the serving platter, invert and remove mold. Drizzle with the remaining caramel sauce, sprinkle with the remaining amaretti, and serve at once.
Serves 10

Picture by Joyce Dudkerk-Pool