Honey Semifreddo

Ingredients

• For the semifreddo:
• 8 ounces heavy cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon rose water
• 4 large eggs
• 4 1/2 ounces honey
• 1/4 teaspoon plus 1/8 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
• To Serve:
• Toppings such as sliced fruit, toasted nuts, cocoa nibs, or shaved chocolate

Directions

1. Getting Ready: Fit an approximately 9- by 5-inch loaf pan with plastic wrap or parchment, covering the base and sides completely. Plastic wrap is simpler to use, though it can leave the finished semifreddo a bit crinkled; parchment takes more fussing, but gives a cleaner surface. Set up a hot water bath in a wide pot or large Dutch oven, placing a sturdy ring of crumpled tinfoil inside. The foil should sit high enough to rise above the water, since it will keep the stand mixer bowl from resting in the hot water or against the bottom of the pot. If your stand mixer bowl has a metal foot, switch to a glass or ceramic bowl and skip the foil ring.
2. For the Semifreddo: Add the cream, vanilla, and rose water to the bowl of a stand mixer fitted with the whisk attachment, then beat until the cream holds stiff peaks. Mixer strength can change the timing quite a bit, so watch it rather than walking away. Spoon the whipped cream onto a separate plate or into another bowl, cover it, and place it in the refrigerator until you need it. Wash the stand mixer bowl and whisk, then dry them thoroughly before using them again later.
3. Combine the eggs, honey, and salt in the stand mixer bowl, or use a glass or ceramic bowl if your mixer bowl has a foot. Mix with a flexible spatula until blended. Set the bowl over the water bath you prepared, making sure the bowl stays above the water, and adjust the heat so the water holds a gentle simmer.
4. Cook the mixture, stirring and scraping the whole time with a flexible spatula, until it reaches 165 degrees F. This should take about 10 minutes in a stainless steel bowl, or about 15 minutes in glass or ceramic. If it is moving much more slowly than that, raise the heat a bit; add more hot water to the bath at any point if the level gets too low. When the mixture hits 165 degrees F, move it to a stand mixer fitted with the whisk attachment. Beat on high speed until the eggs turn foamy, expand to more than quadruple their volume, and become thick enough to fall from the whisk in a soft-serve-like mound for a moment, between 5 to 8 minutes, depending on your mixer. The outside of the bowl should feel cool as well.
5. By hand, gently whisk in half of the chilled whipped cream. When the mixture is smooth, add the rest, whisk just briefly, then use a flexible spatula to fold everything together until evenly combined. Scrape the mixture into the lined loaf pan, cover it tightly, and freeze until it is firm enough to cut, about 8 hours or until the center reaches 0 degrees F.
6. To Serve: Put a platter that is large enough for the loaf in the freezer until it is cold. Turn the semifreddo out onto the chilled platter, using the plastic wrap or parchment to help lift it free. Leave the semifreddo covered and place it back in the freezer until dessert time. When ready to serve, peel away the plastic or parchment and add macerated fruit, toasted nuts, sauces, or any topping you like. Let the semifreddo sit at room temperature for a minute or two, then cut it with a chef’s knife that has been dipped or rinsed in hot water between slices. Serve right away.