Luscious and creamy this is essentially like a frozen chocolate mousse with chunks of meringue running through it.
Using some form of alcohol in ice cream helps to prevent ice crystals forming but it isn’t essential.
If you have time then make your meringues first using the egg whites left over.
- 4 egg yolks
- 1 teaspoon vanilla extract
- 1 tablespoon honey
- 1/2 cup (75g or 2oz) Pams caster sugar
- 200g dark chocolate
- 2 cups (500ml or 17 fluid oz) cream
- 2 tablespoons frangelico, kahlua or brandy (optional)
- 75g (2 oz) meringues, broken into small chunks
- flake chocolate bar, chocolate curls, strawberries for decorating
Line a 28cm loaf tin with plastic clingfilm, allowing enough draped over the edges to fold back over the semifreddo.
Place egg yolks, vanilla, honey and sugar into a bowl and sit over a saucepan of simmering water. Make sure the bowl doesn't make contact with the water and the water stays simmering not boiling.
Whisk the yolks or beat with a hand held electric beater until the mixture is thick and creamy. Remove from the heat and keep whisking until the bowl cools down.
In a separate bowl melt the chocolate over the simmering water and stir until smooth.
Whip the cream with the liqueur if using, until soft peaks form when the beater is lifted from the cream.
Fold the cream into the egg mixture along with the chocolate. Once the mixture is well blended then fold through meringue chunks.
Pour the mixture into the loaf tin and cover over with the cling film.
Freeze overnight or for about 8 hours before turning out and slicing.
Decorate with crumbled flake chocolate, chocolate curls or strawberries if you like.