1. For the almond brittle, melt the sugar in a frying pan over medium heat without stirring to a golden caramel, stir in the roughly chopped almonds and immediately turn out onto baking paper; once cool, break into rough pieces.
2. Line a loaf tin of about 25 cm with cling film.
3. In a heatproof bowl over steam, whisk the egg yolks with the sugar constantly for 6-8 minutes until thick and foamy and about 75 °C, then remove from the heat and whisk until cold.
4. Whip the cream with the almond extract to soft peaks and gently fold it into the egg mixture with a spatula, then stir in two-thirds of the brittle.
5. Smooth it into the tin, cover and freeze for at least 6 hours (or overnight).
6. Take it out 10 minutes before serving, turn it out onto a plate, peel off the film, cut into slices and sprinkle with the remaining brittle.
Tip: "Semifreddo" means "half-cold": the whipped eggs and cream keep it creamy without an ice-cream machine; serve it with hot chocolate sauce or fresh berries, and it keeps for 2 weeks in the freezer.
Your plan stays in this browser for up to 24 hours. Register or sign in to review and save it to your calendar, keep your recipes and use your shopping list later.
These cookies are essential for the website to function properly. The website cannot work without them and they cannot be disabled.
With your consent, we collect usage and device data through Google Analytics to improve the site. The data may also include online identifiers. You can withdraw your consent here at any time.