What We’re Cooking Now: Amaretto Semifreddo

We hosted a dinner party last week for Gary’s new partners.  A great night with a very sweet ending,  Amaretto Semifreddo. 

Light and creamy, beautiful and tasty, and super easy. 

9 egg yolks – you don’t cook the eggs so I use good quality, cage free brown eggs
4 cups heavy cream
1 and 1/4 cup sugar
1/2 teaspoon of salt
1 tablespoon Amaretto liqueur, I use Disaronno
1 teaspoon vanilla extract
1 and 3/4 cup raw almonds, chopped relatively small (you want some texture, but mainly this adds weight and flavor)
Chocolate for dusting


Place your whip cream mixing bowl in the freezer to get very chilled.
Add the yolks of 9 eggs (save the egg whites for the morning omelette) the sugar and salt in a large mixing bowl and blend together on medium speed until well incorporated.  As this is happening add the vanilla extract and Amaretto.  Chop the almonds finely and add to the mixture.  After all ingredients are well mixed together set aside. 
Remove the bowl from the freezer and pour in your 4 cups of heavy cream.  Whisk the cream until you can turn the bowl upside down without the whipped cream falling out. (This will take some time so use your mixer…)  Once your whipped cream is made blend a small amount (maybe 1/2 cup) into the almond mixture to get the flavors incorporated.  Then slowly fold in the rest of the whipped cream until fully incorporate.  Be careful not to over mix though to keep the desert light and fluffy.  Spoon into individual serving cups and freeze for about 3 hours until hard.  When ready to serve add a light dusting of chocolate to the top, would also be good with a few strawberries.