So I made Marian Burros's Plum Torte recipe over the weekend (the farmer's market had Italian plums!) and wanted to make ice cream to serve with it but didn't want all the hastle of custard and chilling and ice cream maker etc so I pulled out Goin's Sunday Supper's at Lucques and made her vanilla semifreddo recipe.
IT IS FANTASTIC. and so easy.
The only thing is once it is done you need to freeze it for at least four hours before serving.
I love you, Suzanne Goin.