8
Easy
25 minutes, plus 4 - 6 hours freezing time
For the anglaise base, combine the eggs, egg yolks, vanilla extract and 440 g caster sugar in a bowl and place over a saucepan of simmering water.
Whisk for 4 to 5 minutes, or until warm and thick. Remove from the heat and continue whisking until cool.
Whisk 3½ cups cream until soft peaks form, then gently fold into the egg mixture until combined.
For the caramel, dissolve the remaining caster sugar in the water over a low heat, then boil for 5 minutes until golden.
Remove from the heat and add the remaining cream. Stir to combine, then cool.
Stir the caramel and malted puffs into the semifreddo and freeze for 4 to 6 hours.
Cook's note: you can also use caramelised white chocolate instead of the regular caramel.
