Salted Caramel Semifreddo

Not to long ago I was in Paris and while I was there I ate an extraordinary amount of sweets. There was morning pain au chocolat, followed by nutella crepes, mid afternoon tarte au citron and on more evenings then I would like to admit there was creme glacee, or ice cream. Dear Lord that ice cream was good. And when i came back I jones for it. I know that sounds silly but I really did. And theres just no point in eating a chocolate croissants or a lemon tart in vancouver there are deffinatly some reasonable gelato shops that keep me in check when my ice cream radar gets to low. However, good ice cream costs a pretty penny my friends and as I am, shall we say, between employments currently, I am pinching my pennys best I can.

I love to idea of making ice cream, and its not hard it really isn’t BUT it involves an ice cream maker and while i do own one, its on the other side of the country, and so its not helping me out much these days. Cue semifreddo. Salted caramel semifreddo no less. It sounds of fancy, and decadent. and it is! but its also very easy and is best done a few hours in advance. So if your having one of those nights you just need ice cream (and trust me i have lots) or if your having people over for dinner and you need something delicious and easy try this! If you have some good chocolate you could shave it with a vegetable peeler ontop to make it look nice or toss some fresh raspberries or strawberries, ooh or peaches. I love carmel and peaches. OR you can have it as a midnight snack, like I did last night.

Salted Caramel Semifreddo

1/3cup of Sugar

1/4cup of Water

2 Large Eggs

1 tbsp Vanilla

1 1/4 cups whipping cream

  • Whip 1 cup of the cream until it holds soft peaks when you lift up the whisk. Put in the Fridge.
  • In the bowl of an electric mixer fitted with the whisk attachment crack both eggs and whisk until frothy.
  • In a small pan with high sides warm the sugar and water on medium heat stirring until its disolved.
  • Stop stirring, turn it up on medium high heat and cook sugar until it caramelizes a beautiful deep amber. Be very careful at this point the sugar will go from tasty caramel to burnt caramel really quickly.
  • Turn off the heat and add the remaining cream and vanilla. It will bubble up like crazy, don’t be alarmed just stir it until all the lumps are gone and it’s all very smooth.
  • Turn the electric mixer on and let the eggs get frothy again for about a minute. Then slowly slowly add in the caramel. Have it drip down the side of the bowl. The hot caramel is cooking the eggs right now and you don’t want them to curdle so take your time and pour slowly.

  • Leave the mixer on until the mixture cools down and then fold in the whipping cream and pour it into a loaf pan.
  • Put it in the freezer and in an hour you will have beautiful restaurant quality ice cream in your freezer!!