Rum, Caramel and Meringue Semifreddo

I love ice-cream. I like it soft and a little melty and any flavour will usually suffice. Maybe it's this hot humid weather that we experience this time of year in the north but I have been indulging in ice cream more than usual lately. I have a great recipe that I usually use to make a super delicious, super easy home ice-cream but have ventured out a little and found a different version that is still easy and yummo.

This recipe is a combination of a Caramel Semifreddo and Nigella's Meringue Gelato Cake. I added some rum ('tis the season) and created a delicious frozen dessert. You can call it anything really I won't hold it against you semifreddo, gelato or ice-cream. I'm sure there are proper definitions of each but it's all the same when its in my belly! The meringue gives it a little crunch of texture which I don't mind in ice-cream, and rum + caramel = great combination! Enjoy! Oh and apologies for the terrible photos, not my best effort :(

Rum, Caramel and Merengue Semifreddo

Adapted from Australia's Sweet Baking Favourites and Nigella.com

What you will need

4 eggs, separated
1/2 cup sugar
300ml thickened cream
1 can caramel top 'n' fill (or a tin of condensed milk boiled to caramel)
30mls rum
100g crushed meringues

What you will need to do

In a small bowl, whisk the caramel with the rum until smooth. Set aside. In a large bowl, beat the egg yolks and sugar until pale and creamy. Add the cream and beat until thick. In a separate bowl, beat the egg whites until stiff peaks form. Fold the egg white mixture into egg yolk mixture until just combined. Gently fold through spoonfuls of the caramel mixture and merengues until just combined, do not over mix. Pour mixture into a pan with at least 2l capacity. Freeze overnight.