Jersey Milk and Honey Semifreddo

In a saucepan, combine Jersey milk and honey. Heat over medium heat, stirring occasionally, until the honey is dissolved and the mixture is warm, but not boiling. Remove from heat and let cool slightly.

In a clean, dry mixing bowl, whisk the egg whites with the salt until stiff peaks form. This may take a few minutes.

In another mixing bowl, whip the heavy cream until soft peaks form. Add the vanilla extract (if using) and whip until stiff peaks form.

Gently fold the whipped egg whites into the cooled milk and honey mixture.

Gently fold the whipped cream into the milk, honey, and egg white mixture until everything is evenly combined. Be careful not to overmix.

Line a loaf pan with plastic wrap, leaving an overhang on all sides for easy removal. Pour the semifreddo mixture into the prepared loaf pan.

Cover the top with the overhanging plastic wrap and freeze for at least 4 hours, or preferably overnight, until solid.

To serve, remove the semifreddo from the freezer and let it sit at room temperature for about 10-15 minutes to soften slightly. Invert the loaf pan onto a serving plate and remove the plastic wrap. Slice and serve immediately.