Amaretto Peach Semifreddo

Line a 9x5 inch loaf pan with plastic wrap, leaving an overhang on all sides. This will help with easy removal.

In a heatproof bowl set over a saucepan of simmering water (bain-marie), whisk together the eggs and granulated sugar. Continue whisking constantly for 5-7 minutes, until the mixture is pale, thick, and reaches 160°F (71°C) on an instant-read thermometer. Remove from heat and whisk in the amaretto liqueur.

Using an electric mixer, beat the egg mixture on high speed for 5-8 minutes until it is very thick, pale, and has cooled to room temperature. This creates a stable base for the semifreddo.

In a separate large bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cooled egg mixture until just combined, being careful not to deflate the mixture.

Gently fold in the finely diced peaches and almond extract until evenly distributed. Pour the mixture into the prepared loaf pan, smoothing the top with a spatula.

Cover the loaf pan tightly with the overhanging plastic wrap and freeze for at least 4 hours, or preferably overnight, until firm.

To serve, remove the semifreddo from the freezer and let it sit at room temperature for 5-10 minutes to soften slightly. Use the plastic wrap overhang to lift it out of the pan onto a cutting board. Slice into individual portions and serve immediately.