No ice cream machine is needed for this creamy Dark Cherry Semifreddo! It has an incredible light and airy texture from whipped, cooked egg yolks and is studded with dark sweet cherries.
12ozfresh cherriespitted and roughly chopped (or frozen dark sweet cherries)
8extra large egg yolks
2tbsphigh quality cherry liqueur
1/3cupsugar+3 tbsp sugar
Set up a double boiler (a heatproof bowl set over a pot with an inch of simmering water), and prepare an ice bath that the bowl can be set into later. Place the egg yolks, cherry liqueur, 1/3 cup sugar, and salt into the bowl. Cook for about 10 minutes, whisking frequently so the egg doesn’t scramble, until the mixture reaches 160 degrees F on an instant read thermometer and is a nice pale yellow color.
Take the egg mixture bowl off the pot and place it into the ice bath to cool.
In a medium bowl using a mixer, whip the heavy cream until frothy. Add in the 3 tbsp sugar and 1 tsp vanilla extract, and whip to soft peaks. Remove the egg custard from the ice bath, and add 1/3 of the whipped cream to it to lighten. Fold in the rest of the cream.
Put the pitted cherries down into the bottom of a glass loaf pan, and pour the custard on top. Cover the top directly with plastic wrap so a skin doesn’t form, and freeze for at least 4 hours. When you’re ready to serve, rub the outside of the pan with a hot towel, then invert onto a plate and slice. Enjoy!