Semifreddo apparently means half-frozen in Italian...similar in texture and taste to ice cream, but simple to make at home...
This one has one of my all-time favorite fruits in it...raspberries!
At my grandparents' farm, when I was very young and later at their home in the small town where they moved after retiring from the farm, there was always a gigantic, enormous raspberry patch...acres of the little suckers...waiting for my skinny, sun-tanned wee hands and arms to reach in for berries, whereupon the thorns would reach out (I swear) and scratch me to bits for my trouble...
Crushed Raspberry Semifreddo
2 egg yolks, extra
1/2 tsp. vanilla extract...must be the real stuff...none of that artificial junk
1 cup caster sugar...finely granulated, but not powdered
1 lb. frozen raspberries
1 3/4 cups cream
Place eggs, extra yolks, vanilla and sugar in a heat-proof bowl, place the bowl over a pot of simmering water and whisk the mixture for 4 - 5 minutes, or until heated through and yummily frothy.
Remove from the heat, and beat with electric mixer until pale and thick.
Lightly crush and break up 10 oz. of the raspberries and gently fold through the mixture. Set aside.
Beat the cream in the bowl of an electric mixer until very soft peaks are formed.
Gently fold the egg mixture into the whipped cream until just combined.
Line the base of a 3 1/2" X 10" loaf pan with non-stick baking paper.
Arrange the remaining raspberries in the bottom of the pan, pour the semifreddo mixture over the berries.
Cover with plastic wrap and foil and freeze for 4 - 6 hours.
To serve, remove from the pan, remove the non-stick baking paper and cut into thick slices...lay each slice on the most beautiful china plates you own, and tuck a couple of wafer-thin Anna's Almond Cookies under the edge of the semmifreddo. Heaven!
Serves 6 - 8...
...or 2, if you really want a treat for you and your best friend/lover/partner...