Vanilla Semifreddo Recipe

Whip the Cream

In a large bowl, whip the heavy cream until stiff peaks form. Set aside.

Make the Custard

In a saucepan, combine the egg yolks, sugar, salt, and vanilla extract. Whisk together and place over low heat, stirring constantly until the mixture thickens, about 5-7 minutes. Remove from heat and let cool slightly.

Combine

Gently fold the whipped cream into the cooled custard until well combined. Pour the mixture into a loaf pan lined with plastic wrap and freeze for at least 4 hours or until firm.

Cook the Peaches

In a medium saucepan, combine the sliced peaches, sugar, lemon juice, and cinnamon stick. Cook over medium heat until the peaches are soft and the mixture thickens, about 15-20 minutes. Remove from heat and let cool.

Cook the Sauce

In a small saucepan, combine the raspberries, Lambrusco wine, sugar, and lemon zest. Cook over medium heat until the raspberries break down and the sauce thickens slightly, about 10-15 minutes. Strain the sauce through a fine mesh sieve to remove seeds, if desired.

Plate the Dish

Slice the semifreddo and serve with a generous spoonful of peach conserva and drizzle with raspberry-lambrusco sauce.