Brown Sugar and Cinnamon Semifreddo with Caramel Sauce

This is such a snap to put together, and has a luscious taste of vanilla and brown sugar. It has all the components of ice cream - egg yolks and cream - but none of the cooling and churning. Plus, my ice cream always seems to turn out icy if not immediately consumed - this stayed nice and creamy. I highly suggest chilling the serving plates - this stuff melts quickly, and it will buy you time to serve to your guests, or at least keep your own serving from melting before you're halfway done.

For something that's even richer than ice cream, it has an amazingly light and fluffy texture.




Brown Sugar & Cinnamon Semifreddo with Caramel Sauce

Whisky Caramel Sauce

1/2 cup granulated sugar
3/8 cup heavy whipping cream
1/2 tsp lemon juice
1 1/2 TB whisky

In a heavy medium saucepan, cook the sugar over low heat, stirring occassionally, until melted and golden. Stop stirring, and swirl until sugar is dark golden brown.

Carefully add liquids - caramel will steam, bubble up, and harden. Cook over medium heat, stirring, until hardened caramel melts. Pour into bowl and let cool. Can be made ahead of time, refrigerated, and gently rewarmed at serving (mixture will firm up quite a bit).

Brown Sugar Semifreddo

4 egg yolks
1 whole egg
1/2 cup dark brown sugar
2 tsp vanilla
1/2 tsp cinnamon
1 1/3 cups whipping cream

In a double boiler over low heat, whisk eggs, sugar and vanilla until thickened and 140 degrees. Whisk for 3 minutes more, just to kill off any nasties. Set aside in ice bath to cool. In another bowl, whip the cream.

Fold in about 1/2 cup of the whipping cream to the egg mixture to lighten, then fold the egg mixture into the rest of the whipped cream. Pour into a loaf pan lined with plastic wrap, and chill for at least 8 hours or overnight. Slice with a large knife, working quickly, this stuff melts fast. Plate onto a chilled plate, drizzle with caramel sauce and sprinkle with pecan pralines, if you like.