Semifreddo di Fragola

'Half-Frozen' Strawberry Ice Cream

Suzanne Dunaway

"Rome, At Home: the Spirit of La Cucina Romana in Your Own Kitchen"

Ingredients:

3/4 cup heavy cream

1 tsp. vanilla extract

1 1/2 cups sliced fresh strawberries

3 egg whites

2/3 cup sugar

Pinch of salt

1 tsp. almond or apricot oil (found at health food stores or supermarkets) to grease the mold

Zabaione (recipe follows)

Directions:

Beat the cream with the vanilla until it holds soft, glossy peaks. Puree half the strawberries in a food processor and gently fold them into the cream. Refrigerate.

Place the egg whites, sugar, and salt in a bowl over a pan of hot water over low heat (or in a double boiler) and beat with a handheld mixer until double in volume, about 2 to 3 minutes. Remove the mixture from the heat and continue beating until glossy, thick and cool, about 10 to 15 minutes. Fold a third of the egg white mixture into the remaining strawberries, then fold in the rest of the egg whites and the cold cream. Oil individual molds or one large 1 1/2-quart metal mold with a bit of almond or apricot oil. Spoon the semifreddo into the mold, cover it with foil or plastic wrap, and freeze for 4 hours or more. Serve with zabaione.

Serves 4

For the Zabaione:

6 egg yolks

1/2 cup sugar

1/3 cup Marsala or Cognac

Whip the egg yolks in a bowl over hot water (or a double boiler) with the 1/2 cup sugar. Add the Marsala or Cognac very slowly. Cook gently, beating all the while, until very light and foamy. Be careful not to let the eggs curdle. Spoon over semifreddo or eat as a custard.