Frozen Italian Semifreddo
From NPR’s The Splendid Table, typed in by me so I could have missed something. It’s a cross between mousse and ice cream, they claim. 4 eggwhites 1 c sugar 1/4 c water 1 c cream 4-6 cups of fruit vanilla bean Puree 4-6 c berries w/vanilla bean and a bit of salt, then sieve it. Whip and then refrigerate 1 c heavy cream. Make an Italian Meringue and then freeze so it becomes like an ice cream. (It’s a …