How to Make an Italian Ice Cream Cake that Is Perfect for Summer - Appetito

Name: How to Make an Italian Ice Cream Cake that Is Perfect for Summer - Appetito
Total time: 60 min
Ingredients: 5 eggs, separated; 1 pint heavy cream; 1/3 cup sugar to be beaten with egg yolks; 2 tbsp. sugar to be beaten with cream; 2 tbsp. sugar to be boiled in about 1/4 c water; 2 -3tbsp. vanilla (use a good quality one, such as Nielsen Massey); 1 (heaping)tbsp. vanilla bean paste; 200 grams extra dark chocolate (such as Emilia); 1 batch ice cream sandwich cookies, ground - or store-bought cookies, amaretti, savoiardi, or plasmon

appetitomagazine.com

Our contributor shares her no-churn method for making an ice cream cake or "semifreddo" to keep cool this summer.

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Stand mixer
Springform pan
Double boiler
Candy thermometer
Saucepan
Mixing bowl
Spatula
Measuring cup
Measuring spoon
Stove
Freezer

Ingredients

5 eggs, separated
1 pint heavy cream
1/3 cup sugar to be beaten with egg yolks
2 tbsp. sugar to be beaten with cream
2 tbsp. sugar to be boiled in about 1/4 c water
2 -3tbsp. vanilla (use a good quality one, such as Nielsen Massey)
1 (heaping)tbsp. vanilla bean paste
200 grams extra dark chocolate (such as Emilia)
1 batch ice cream sandwich cookies, ground - or store-bought cookies, amaretti, savoiardi, or plasmon