Anzac Biscuit Semifreddo

Name: Anzac Biscuit Semifreddo
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Cuisine: Australian
Ingredients: 400ml thickened cream; 2 whole eggs; 1 egg yolk; ⅓ cup golden syrup; Small pinch of salt; 4 Anzac biscuits, roughly chopped; 2 Anzac biscuits, roughly chopped; ½ cup roasted macadamia nuts, roughly chopped

Take all your favourite flavours of the Anzac Biscuit; golden syrup, toasty oats and that hint of caramelisation and throw them in the ultimate no churn ice-cream.

Serves: 6
Prep: 10 mins
Cook: 10 mins (plus freezing time)
Difficulty: Easy

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Ingredients

Topping

2 Anzac biscuits, roughly chopped
½ cup roasted macadamia nuts, roughly chopped

Method

Prepare a loaf pan (about 21cm x 11cm x 6cm) by lining it with plastic wrap so that it hangs far enough over the edge to cover the semifreddo once it is filled.
Whip the cream until it forms soft peaks and set aside.
Prepare a pot of simmering water. Add the eggs, egg yolk, golden syrup and a pinch of salt to a heatproof bowl and set it over the pot of simmering water. Whisk manually or with an electric handheld beater for around 5 minutes or until pale and thick.
Add a third of the egg mix to the whipped cream and gently fold through. Add the remaining egg mix and fold through to combine thoroughly.
Fold through the chopped Anzac biscuits and pour into the prepared tin. Fold over the plastic wrap to cover the top and freeze for at least 6 hours.
To finish, invert the semifreddo onto a serving plate, sprinkle the extra Anzac biscuits and macadamia nuts over the top. Drizzle with Golden syrup and serve straight away.