BraveTart: semifreddo us, whispering: ice cream loaf
Even so, whole eggs straight from the fridge can resist aeration even on the most powerful stand mixer, so the trick is to warm them to about 165°F over a water bath with a bit of sugar for insulation. Not only will this temperature cook the egg through, making it safe to eat, but partial coagulation allows whole eggs to whip with ease.
On a Kitchen Aid Pro, this takes about 8 minutes; while some variation is normal, the process can be delayed if the stand mixer'sBy the time the mixture is properly whipped, it will be cool enough to fold in a bit of stiffly whipped cream. To complement the honey used in the eggs, I like to flavor the whipped cream with a few drops of rose water and vanilla, but any sort of essential oil or extract can be whipped in, as well.
In either case, wrap the loaf up tight and freeze until the semifreddo hits an internal temperature of about 0°F. Contrary to its name, the semifreddo is, in fact, fully frozen; it's just that the air and sugar in the mixture keep it soft and smooth, giving it a consistency that feels as creamy as if it were half melted.
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