From Epicurious Food
A soft set ice cream that isnt churned, just freeze in molds in the freezer.
Meringue:
1 large egg white, left at room temperature for 30 minutes
1/4 cup sugar
1/2 cup walnuts (1 1/2 oz), toasted and finely chopped
For sauce and Semifreddi:
1 lb fresh blackberries
1/3 cup plus 2 tbsp sugar
3 tsp fresh lemon juice
2 large eggs
1 cup chilled heavy cream
Equipment: Parchment paper, 10 (5-6 oz) stainless steel or nonstick metal baba au rhum molds or ramekins, and instant read thermometer
fresh blackberries for garnish
Make meringue:
Beat egg white with a pinch of salt in a small deep bowl, with an electric mixer, at medium speed until it holds soft peaks. Beat in sugar 1 tbsp at a time and continue to beat until meringe holds stiff glossy peaks, 3-5 minutes. Fold walnuts into meringue, then spread into a 9 x 5 " rectangular baking sheet, (1/4" thick) lined with parchment paper. Bake meringue on middle oven rack, in preheated 200 degree oven, until crisp, about 1 hour. Slide meringue (with parchment) onto a rack to cool completely. When cool, peel off paper and break meringue into 1/2 inch pieces.
Make sauce and semifreddi:
Line bottom of molds with rounds of wax paper or parchment. Cut 10 (10" long) strips of wax paper or parchment (wide enough to cover sides of molds) and arrange, ends overlapping, around inside of molds. Put lined molds in a baking pan (for transferring to freezer). Puree blackberries in a food processor, then force through a fine mesh sieve into a bowl, discard seeds. Divide puree evenly between 2 bowls. Stir 2 tbsp sugar and 1 tsp lemon juice into 1 bowl (for sauce), and chill, covered. Stir remaining 2 tsp lemon juice into other bowl (for semifreddi)
Beat eggs with a pinch of salt and remaining 1/3 cup sugar, in a metal bowl, with a handheld mixer at medium high speed until doubled in volume, about 5 minutes. Set bowl over a saucepan with 1 inch of simmering water and beat until mixture registers 160 degrees on thermometer, 5-8 minutes. Remove bowl from heat and chill mixture until cool, about 10 minutes. Fold in blackberry puree (reserved for semifreddi) gently but thoroughly.
Beat cream with clean beaters until it just holds stiff peaks and fold gently into the blackberry mixture, then fold in meringue pieces. Spoon into molds, smoothing tops if necessary, and cover with plastic wrap. Freeze till firm, at least 2 hours.
To serve, dip each mold in a a bowl of hot water for 3 seconds, then wipe dry, and invert onto chilled dessert plates, using paper to help pull each semifreddi from mold. Remove paper and let desserts stand at room temperature 10 minutes to soften. Serve with blackberry sauce.
Notes: Walnut meringue can be made 4 days ahead and kept in an airtight container at room temperature. The semifreddi can be frozen up to 3 days. Makes 10 servings.
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