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Vanilla Bean Semifreddo

INGREDIENTS

  • 3 eggs
  • 2 eggs yolks extra
  • 1 vanilla bean seeds scraped and reserved
  • ½-1 teaspoon vanilla extract
  • 1 cup castor sugar
  • 1 3/4 cups cream

INSTRUCTIONS

  1. Place the eggs, extra yolks, vanilla seeds, vanilla extract and sugar in a heatproof bowl.

  2. Place over a saucepan of simmering water and whisk the mixture for 4-5 minutes or until heated through and frothy. Remove from the heat and beat with an electric mixer until pale and thick.

  3. Beat the cream in the bowl of an electric mixer until very soft peaks form. Gently fold the egg mixture into the cream until just combined, using a metal spoon.

  4. Pour the mixture into a metal bowl or cake tin. Cover the bowl or tin with foil and freeze for 4-6 hours or until firm. Serves 6-8.