Makes 1½ Quarts
8 Large Egg Yolks
3/4 Cup Granulated Sugar
4 Large Egg Whites, Room Temperature
1/4 Cup Granulated Sugar
2 Cups Crème Fraiche
1/4 Cup Granulated Sugar
2 Teaspoon Pure Vanilla Extract
Bring a pan of water to simmer and in a bowl fitted over the simmering water, with a wire whisk beat the egg yolks and ½ cup sugar and continue beating until the mixture is warm, it has doubled in volume and when the whip is lifted out of the mixture it makes a slow and steadily falling stream much like a ribbon. Remove to a water ice bath and continue beating until the mixture is cool. (This is the custard.)
Place the 4 large egg whites into the bowl of a standing mixer fitted with the whisk attachment and slowly beat the whites to break them up, about 30 seconds. Gradually increase the speed to high and continue to beat the whites until very soft peaks form. White the mixer running on high, gradually add the ¼ cup sugar. Beat the egg whites until stiff peaks form and the sugar is completely dissolved. Fold thoroughly, but gently, into the cooled custard.
In a clean standing mixer bowl fitted with the whisk attachment, beat the crème fraiche on medium high for a minute. Add the ¼ cup sugar and beat until light and fluffy and peaks form when the whisk is lifted out of the cream. Thoroughly, but gently, fold into the Semi-Freddo.
Transfer the mixture to an airtight plastic container and press plastic wrap onto the surface. Cover with a lid and freezer for at least 8 hours or overnight. Semi-Freddo will last up to two weeks in the freezer but it will be eaten long before that time is up.