Makes 2 litres
|2||Eggs, Extra, yolks only|
|1 tsp||Pure vanilla extract|
|1 cup||Brown sugar|
|1½ cups||Caramel sauce|
|1 side||Waffle cone, to serve|
|1 to serve||Almond biscuit|
Salted maple pecans
- Place eggs, extra yolks, vanilla and sugar in a heatproof bowl. Place over a saucepan of simmering water and, using a hand-held electric mixer, beat for 6-8 minutes or until thick and pale.
- Remove from heat and cool slightly. Whisk cream until stiff peaks form. Gently fold through egg mixture until well combined. Add caramel and use a knife to swirl through mixture.
- Pour into a 2 litre-capacity metal tin and freeze for 6 hours or overnight.
To make salted maple pecans, preheat oven to 180C. Place the pecans, maple syrup, icing sugar and salt in a bowl and stir until sugar is dissolved. Spread out on a baking tray lined with baking paper and bake for 15 minutes or until caramelised. Cool. Scoop the semifreddo into cones and serve with the pecans and almond biscuits.