from Chow Bella
3/4 cup raspberries, fresh or thawed frozen
3 eggs
1/2 cup + 2 tbsp unbleached granulated sugar
1 1/2 cups heavy cream
2 oz dark chocolate, chopped (I used Lindt brand)
1. Add the raspberries to a small bowl and lightly mash them with a fork; set aside.
2. Whisk the eggs with the sugar in a medium heat-safe bowl. Set the bowl over a saucepan of barely simmering water and whisk continually until the mixture thickens. It should go from a golden caramel-colored liquid to a yellowy-beige thickened liquid. It should take about 10-15 minutes of whisking. An electric hand mixer can be used to whisk as well.
3. Once the egg mixture has thickened, remove it from the pan and continue whisking it until it's completely cool.
4. Stiffly whip the cream, then fold in the raspberries and cooled egg mixture.
5. Line a rectangular loaf pan with plastic wrap and sprinkle the chocolate on the bottom. Pour over the ice cream. Freeze for at least 4 hours or overnight before serving. Turn the semifreddo out the the pan, remove the plastic wrap, and slice.
Servings per recipe: 8
Per serving:
Calories: 206
Fat: 12.1 g
Saturated fat: 7.2 g
Cholesterol: 102 mg
Sodium: 37 mg
Carbohydrates: 22 g
Fiber: 1 g
Sugar: 19.9 g
Protein: 3.2 g