Sugar-free Vanilla and Almond Semifreddo
ready in 6 h. 25 min.
Whisk the eggs in a mixing bowl until light and fluffy.
Whisk in the xylitol slowly and continue whisking for 1 minute, until blended.
Whisk in the milk, cream and vanilla.
Churn in an ice cream machine according to the manufacturer's instructions.
Alternatively, pour into a freezerproof container and freeze for 4 hours, beating with a fork 2-3 times, to break up the ice crystals. Soften for 20 minutes, if using this method.
Pack the ice cream into a freezerproof bowl, about 800-900ml capacity. Cover and freeze for at least 6 hours until firm.
Turn out onto a serving plate and decorate with flaked toasted almonds.