ANZAC BISCUIT SEMIFREDDO
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!
Prep 00:10
Cook 00:10 (plus freezing time)
Serves 6
Easy
Ingredients
400ml thickened cream
2 whole eggs
1 egg yolk
1/3 cup golden syrup
Small pinch of salt
4 Anzac biscuits, roughly chopped
The topping
2 Anzac biscuits, roughly chopped
1/2 cup roasted macadamia nuts, roughly chopped
Golden syrup, to drizzle
Method
Step 1. Prepare a loaf tin (approx. 21cm x 11cm x 6cm) by lining it with cling film so that it hangs far enough over the edge to cover the semifreddo once it is filled.
Step 2. Whip the cream until it forms soft peaks and set aside.
Step 3. 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.
Step 4. 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.
Step 5. Fold through the chopped Anzac biscuits and pour into the prepared tin. Fold over the cling film to cover the top and freeze for at least 6 hours.
Step 6. 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.
