A new and amazing thing is happening in the world of frozen treats. Adding bits of honeycomb to ice cream, gelato, and semi-freddo is the creative way to create and even closer connection with farm-to-table edibles, and let me tell you every version is quite delicious! A beautifully styled recipe for Honeycomb Semi-Freddo is brought to you by Nikole Herriott of HERRIOTT GRACE. The recipe was originally created by Australian food editor and Cookbook Author Donna Hay.
HONEYCOMB SEMIFREDDO BY DONNA HAY
2 egg yolks, extra
1 cup (220g) caster (superfine) sugar (I used 3/4 cup instead)
1 teaspoon vanilla extract
2 cups (500ml) single (pouring) cream
100g honeycomb, chopped
Place the eggs, extra yolks, sugar and vanilla in a heatproof bowl over a saucepan of simmering water and, using a hand-held electric mixer, beat for 6–8 minutes or until pale and thick. Remove from the heat and beat for a further 6–8 minutes or until cooled.
Whisk the cream until soft peaks form. Gently fold the cream through the egg mixture until well combined. Fold through the honeycomb. Pour into a 2 litre-capacity metal tin and freeze for 6 hours or overnight. Spoon into cones to serve. Makes 2 litres