Serves 8, at minimum
 

I’ve always been a fan of ice cream, but I became especially interested in making ice cream last summer after my sister brought her new boyfriend to a family vacation. He came armed with an assortment of homemade ice cream recipes. They spent a large part of the week in the kitchen with their ice cream machine, cracking eggs and cooking mysterious custards over the stove, resulting in ridiculously tasty frozen confections. While I’ve gained a brother-in-law since then, I still haven’t acquired an ice cream maker.  I have realized, though, that I can achieve something similar without extra kitchen appliances.

Semifreddo means half-cold in Italian, and it refers to any variety of frozen dessert or custard that doesn’t set all the way. The end result can be light and fluffy like frozen mousse or rich and creamy like ice cream. It does not require any special equipment other than a hand or stand mixer, which is useful for those of us that do not have an ice cream machine. Once you’ve mastered the base combination of eggs, sugar, and cream, it is easy to improvise interesting flavor combinations.  While many semifreddos include raw eggs, I’ve become more aware of food safety issues in my current job, and I’ve chosen to cook the eggs in this recipe.
 

While semifreddos do not have the instant gratification that baking does, due to the freezing time, they are handy because they can be made in advance.  They are nice for serving after a complicated meal without adding much extra cooking time or hassle, since the components can be waiting in the fridge for you.  The cinnamon and apple in this recipe make it a good addition to any fall menu, while the maple walnut sauce adds another rich layer of flavor without being too sweet.
 

4 granny smith apples, peeled and diced
 
2 Tbsp lemon juice
 
2 Tbsp butter
 
2 tsp cinnamon
 
8 eggs, divided 

1/3 cup +
2 Tbsp sugar
 
2 tsp vanilla extract 
4 oz heavy whipping cream
 

Spray a loaf pan with cooking spray and line with plastic wrap so the wrap overhangs the sides of the pan.

Place the apples, lemon juice, butter, and cinnamon in a sauce pan over medium heat.  Cook , stirring often, until the apples are visibly soft, at least 15 minutes.

Fill a large pan or double boiler with a couple inches of water and bring to a boil.  Reduce heat and continue to simmer water.  Place the egg yolks and 2 Tbsp of sugar in a bowl and set over the simmering water.  Whisk the yolks vigorously until the ingredients are combined.  Continue cooking until the mixture thickens and pales, whisking often to avoid scrambling the eggs.  It may take a while and require a bit of elbow grease, but you know it’s done when it coats the back of a spoon and the yolks have lost most of their translucency. Take off the heat and whisk in the vanilla extract.  Fold in the cooked apples and set aside.

Place the egg whites and 1/3 cup of sugar in a large bowl or the bowl of a stand mixer. Set over the simmering water and whisk while the mixture cooks, again taking care not to scramble the eggs.  Cook until the whites are opaque and solid white.  Take off the heat and place the bowl in a stand mixer or get out your hand mixer.  Beat on high until the egg whites form stiff peaks and the bowl cools.  Set aside.

Beat or mix the heavy whipping cream until soft peaks form but it is still slightly liquid.  Fold the egg white and egg yolk mixtures together, then fold in the whipped cream.  Spoon the semifreddo mixture into a loaf pan, smooth out the top with a spatula, and cover with another layer of plastic wrap.  Freeze overnight.
 

Take semifreddo out of the freezer and set out for a few minutes to allow it to thaw slightly.  Invert over a large plate or cutting board and give the pan a few shakes or whacks to get the semifreddo out.  If it’s being stubborn, place pan in a bowl of warm water or run your hands over the pan to coax it out.  Slice carefully with a serrated knife that’s been warmed under hot water.  Or you can skip the slicing option and scoop it out like ice cream. Serve with maple walnut sauce.
 

¾ cup maple syrup 
1 cup toasted walnuts 
¼ cup sugar 
1 Tbsp butter 
1 cup + 2 Tbsp heavy whipping cream 
 
Place maple syrup, walnuts, sugar, and butter in a sauce pan and bring to a boil. Reduce heat to medium and cook for a few minutes, allowing the sauce to thicken.  Stir in cream and continue cooking until it’s thickened to your liking, stirring constantly.  Take off heat -sauce will continue to thicken slightly after it’s done cooking.  If serving with semifreddo immediately, allow sauce to cool to room temperature.  If made in advance, take out of fridge and bring to room temperature before serving.
 

Carrie Hribar is Project Coordinator with the National Association of Local Boards of Health in Bowling Green, Ohio, where she writes about environmental health issues like food safety, factory farms, and air and water quality.  She is a baking and music enthusiast who blogs at chasingpaper.blogspot.com and contributes to dontforgettodance.com