No-Cook, No-Churn Salted Butter Semifreddo Ice Cream

1. 1

   Melt butter, then set aside to cool to room temperature.

2. 2

   Cream egg yolks and sugar until they become light, creamy, and fluffy. While mixing, drizzle cooled butter into sugar-egg yolk mixture. Fold salt into sugar-egg yolk mixture.

3. 3

   Whisk heavy cream to medium-to-stiff peaks and fold into sugar-egg yolk mixture.

4. 4

   Whisk egg whites to peaks and fold into semifreddo mixture.

5. 5

   Pour into a container, cover tightly, and freeze for several hours or overnight to set. This semifreddo will keep for two to three days tightly sealed in the freezer -- after this it will start to break down.

* Per serving · 4 servings · Values may vary.

No additional tips available.