Honey-Peach Semifreddo

Move over, ice cream: This honey-peach semifreddo is our new favorite frozen dessert. We’d only ever seen it on fancy dessert menus, but it’s easy to pull off the luscious, light-as-air Italian treat at home—no churning required.

3-Ingredient Vegan Coconut Ice Cream

2 cups heavy cream

1⅓ cups sugar, divided

8 large egg yolks

½ teaspoon fine sea salt

2 teaspoons pure vanilla extract

¼ teaspoon almond extract

1 cup peach jam

1½ cups diced peaches

2 peaches, thinly sliced, for garnishing

2 tablespoons honey

1. Line a loaf pan with plastic wrap, leaving at least 3 inches of overhang on all sides.

2. In the bowl of an electric mixer fitted with the whip attachment, whip the cream with ⅓ cup of the sugar until it reaches medium peaks. Transfer the whipped cream to a bowl, cover with plastic wrap and refrigerate. Clean and dry the mixer bowl and whip.

3. In a medium bowl, whisk together the egg yolks, salt and remaining sugar. Place the bowl over a medium pot of simmering water and heat, whisking constantly, until the mixture reaches 170ºF on a thermometer, about 3 minutes.

4. Transfer the egg mixture to the bowl of the electric mixer, add the vanilla and almond extracts and whip until the mixture is pale and thick, about 5 minutes.

5. Gently fold the whipped cream into the egg mixture until combined.

6. Pour about a third of the semifreddo mixture into the prepared pan. Drizzle with a third of the peach jam and use a skewer to swirl it through the semifreddo. Scatter a third of the diced peaches on top. Repeat two more times until you’ve used all the ingredients.

7. Cover the semifreddo with the excess plastic wrap. Freeze until firm, 7 to 8 hours. Remove the semifreddo from the pan, discard the plastic wrap and transfer to a serving platter.

8. In a medium bowl, toss the sliced peaches and honey to combine. Pile the peaches on top of the semifreddo and serve immediately.