Jamie Oliver's Semi-freddo?

[NotQuiteCockney]

I'm making this today ... because it's whipped, do I not have to stir it while it freezes?

(Also, do I tell DH it has raw egg in it? To see what he'll do? He's really tiresome about raw egg, but I've made praline semi-freddo, as I know he'd like it ...)

My dh made it before and stirring it sounds like a good idea. I remember it used to end up thicker at the bottom - but still nice! Couldn't tell it had raw egg as well.

It was lovely. Shocker. Everyone loved it, even DH, who knew the about the raw egg. (He kept saying, oh, freezing kills salmonella, doesn't it? Never mind that they're lion mark, free range organic blah blah blah eggs.)

DS2 was particularly over the moon about it, with lots of insistant demands for refills. (He pushes the bowl towards me, and points and grunts at what he wants.)

Oh, I did stir it once, but it wasn't forming crystals etc, so it was still much less work than real ice cream, I think.

success

Oh, it's worth noting, for anyone else contemplating making this, that the instructions about making up containers with portion-sized quantities for tempering etc are not optional. It becomes really really hard when properly frozen, but is tasty when thawed a bit. I had to take a knife to it, to break it up without thawing it, so I could make up baggies of the stuff.