No-Cook, No-Churn Salted Butter Semifreddo Ice Cream - cooking recipe

Ingredients

8 egg yolks
4 egg whites, divided (save remaining 4 egg whites for another use)
3/4 cup sugar (plus 2 additional tbsp. sugar, total 175 grams)
1/2 cup unsalted butter
2 tablespoons unsalted butter
1 teaspoon kosher salt
1 cup heavy cream

Preparation

Melt butter, then set aside to cool to room temperature.
Cream egg yolks and sugar until they become light, creamy, and fluffy. While mixing, drizzle cooled butter into sugar-egg yolk mixture. Fold salt into sugar-egg yolk mixture.
Whisk heavy cream to medium-to-stiff peaks and fold into sugar-egg yolk mixture.
Whisk egg whites to peaks and fold into semifreddo mixture.
Pour into a container, cover tightly, and freeze for several hours or overnight to set. This semifreddo will keep for two to three days tightly sealed in the freezer -- after this it will start to break down.