This luxurious toasted marzipan and peach semifreddo is our secret-weapon dessert for parties

Semifreddo is a classic Italian dessert that is similar to ice cream, but has a softer, mousse-like texture thanks to the combination of egg yolks, sugar, and cream, needs a minimal amount of freezing time.

With this semifreddo recipe, the toasted marzipan, brings out a rich flavor that works wonders with the peaches.

Of all the ice cream recipes we've tried, it's the one we like to serve at family gatherings and parties, because it's pretty-much fuss-free, and there are no dishes to wash afterwards!

Ingredients

• Fills a large loaf tin
• 5.3 oz marzipan, chopped into ½in cubes
• 3 large eggs
• 1 large egg yolk
• 7 oz golden caster sugar
• 18 oz cups double cream
• 1 tsp vanilla extract
• 2 ripe and fragrant peaches or nectarines

The Homes & Gardens method

1. Pre-heat the oven to 350℉, gas mark 4. Spread the marzipan cubes out on a baking sheet lined with baking paper and cook for 10 minutes, gently stirring halfway through, until golden brown. Set aside for 20 minutes to cool completely, then crumble into pieces. 
2. Place the eggs, egg yolk and caster sugar in a heatproof bowl over a saucepan of simmering water, making sure the base isn't touching the water.
3. Whisk for around six minutes, using a hand-held electric mixer, until thick and pale.
4. Remove from the heat and allow to cool for 10 minutes, whisking every now and then. Whisk the cream until it forms soft peaks and fold through the egg mixture, along with the vanilla extract, diced peaches or nectarines and toasted marzipan. 
5. Spoon into a large loaf tin lined with baking paper or Saran Wrap. Wrap in Saran Wrap and freeze for at least six hours before turning out and slicing or scooping straight from the tin.

This is excellent served in waffle cones (you can order waffle cones from Amazon) with toasted flaked almonds scattered over the top.