honeycomb semifreddo

  • 3 eggs
  • 2 egg yolks, extra 
  • 1 cup (220g) caster (superfine) sugar 
  • 1 teaspoon vanilla extract 
  • 2 cups (500ml) single (pouring) cream 
  • 100g store-bought honeycomb, chopped 
  • ice-cream cones, to serve
  1. Place the eggs, extra yolks, sugar and vanilla in a heatproof bowl over a saucepan of simmering water and, using a hand-held electric mixer, beat for 6–8 minutes or until pale and thick. Remove from the heat and beat for a further 6–8 minutes or until cooled. 
  2. Whisk the cream until soft peaks form. Gently fold the cream through the egg mixture until well combined. Fold through the honeycomb. Pour into a 2 litre-capacity metal tin and freeze for 6 hours or overnight. Spoon into cones to serve. Makes 2 litres.
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