1 ¼ cup whipping cream
½ cup honey
4 egg yolks
1 – 2 tablespoons pine nuts, roasted
Whip the cream until stiff.
In a separate bowl, whisk together the honey, egg and egg yolks over a double boiler. Make sure the water does not reach the bottom of the bowl.
Continue whisking until the mixture becomes evenly light yellow, is foaming and almost bubbling. It should get warm, but not so hot as to turn into scrambled eggs.
Gently fold in the honey mixture into the whipping cream and mix until smooth.
Cover a loaf pan, with plastic wrap and pour in the mixture. Cover tightly with plastic wrap and place in the freezer at least two hours before serving.
You may prepare the semifreddo up until this point, and store in the freezer for up to two days.
Remove the pan from the freezer and tip onto a beautiful plate. Drizzle honey back and forth over the semifreddo, and sprinkle the nuts on top. Buon appetito!
This recipe is so elegant and the semifreddo will likewise elegantly slide into your mouth. It is totally lovely by itself, or as a dessert. It is an Italian icecream-like dish that came to me by way of Great Britain through an American Facebook group on Quarantine cooking