In partnership with Vilda Gonzalez (@vildasaskiagonzalez).

While this decadent semifreddo does depend on a couple of precise techniques, it comes together without an ice cream maker and with no compromise to its luscious texture. The semifreddo relies on a French technique called pâte á bombe, where a hot syrup is whipped into egg yolks, creating a cloud-like texture that you’ll gently fold into whipped cream. Honeycrisp apples are cooked down til jammy with maple sugar, a vanilla bean, and a bay leaf, before being folded into the custard base. Cooking the apples is essential, allowing enough water to evaporate which in turn prevents the fruit from crystalizing in the freezer.

Best For: Dessert
Serves: 8

Ingredients

Semifreddo

• 5 egg yolks
• 1 ½ Tbsp filtered water
• 2 Tbsp honey
• ⅓ cup maple sugar (substitute coconut or brown sugar if needed)
• 1 ½ cups heavy cream
• To serve: flaky salt and ground cinnamon

Jammy Apples

• 2 apples, cored and diced (we like Honeycrisp, EverCrisp®, or SweeTango®)
• ⅔ cup cup maple sugar (substitute coconut or brown sugar if needed)
• 1 vanilla bean, seeds scraped and pod reserved
• 1 bay leaf
• ¼ cup filtered water

Directions

1. Line a loaf pan with enough plastic wrap to generously hang over the sides, as you’ll be using this to fold over the semifreddo. 

2. Begin by cooking the apples. Add all of the ingredients to a small saucepot set over medium heat. Cook at a gentle simmer for about 20 minutes, until the apples are soft and caramelized and most of the liquid in the pan has evaporated. You’ll have a scant ¼ cup of syrup remaining once the apples are done. Remove the apples from the syrup with a slotted spoon. Place both in the fridge to cool.

3. Add the egg yolks to the bowl of a stand mixer and whisk on medium speed until pale and frothy. Add the water, honey, and maple sugar to a small saucepan set over medium-high heat. Bring the mixture to a boil and cook for 1-2 minutes, until the temperature reaches 244°F. With the stand mixer running on low, carefully pour the hot syrup into the egg yolks. Raise the speed to high and whisk until the mixture feels like marshmallow fluff, about 5-6 minutes.

4. While the egg yolks are whipping, whip the cream to soft peaks.

5. Gently fold a third of the yolks into the whipped cream with a spatula. Repeat with another third, followed by the last. Pour this mixture into the prepared loaf pan. Spoon the caramelized apples into the semifreddo, then use the base of a fork to swirl the apples to incorporate.

6. Fold the plastic wrap over the semifreddo to cover, and place in the freezer to set for at least 4 hours.

7. To serve, cut the semifreddo into inch thick slices and top with a pinch of cinnamon, flaky salt, and a spoonful of the reserved syrup.