This is the perfect desert for hot summer days. It's really easy to make, and in my opinion it's better than ice cream.  

½ cup sugar

150g Bleached almonds, halved

1 tablespoon oil

2 egg whites

2 egg yolks

180g icing sugar

500 ml heavy cream

Place the sugar in a heavy pan, over medium heat. When it turns golden sprinkle the almonds in, lower the heat, and cook until golden brown. Remove from heat.

Spread a tablespoon of oil on a large plate, place the almonds on it and set aside for 30 minutes. Smash the almonds into nice chunks.

Beat the egg whites until almost firm. Gradually add half of the powdered sugar, until all is absorbed.

Place the whipped whites in a bowl and beat egg yolks and remaining powdered sugar until thick and creamy.

Whip the heavy cream until firm. Combine the heavy cream, the yolks and the whipped whites gently together. Fold in the almond crumbs.

Pour the mixture into a loaf pan (25 cm) and pop in the freezer (two hours minimum). The semi freddo will last up to two weeks.