The famous Australian opera singer, Nellie Melba from Melbourne, inspired the original Peach Melba Sundae. Here this summery sundae gets a new twist with sour cream semifreddo instead of ice cream. The consistency of the semifreddo is very similar ice cream, it is an excellent way of making ice cream without an ice cream maker. Broiled peaches and a simple raspberry puree go on top.

For the Semifreddo:
¾ cup heavy whipping cream
¼ cup sour cream
4 egg yolks
¼ cup sugar
¼ cup vin santo
Squeeze of lemon juice

Whip the cream until stiff peaks form. Whisk in the sour cream, and then refrigerate.
Heat up some water in a saucepan that is large enough to have a bowl rest over it.
Bring the water to a boil, then lower the heat to a simmer.
Whisk the egg yolks with the sugar in a bowl until pale and thick, then add the lemon juice and vin santo.
Place the bowl over the pot of lightly simmering water, and whisk continuously until the mixture doubles in volume and thickens. If you find the water too hot, keep whisking but take the bowl off of the heat, and then go back when you are ready. It is very important to be aware of how hot the bain marie (water bath) is getting, because if it gets too hot, you could cook the egg yolks before you get the zabaglione consistency.
When the mixture is pale and thick and double in volume, take the bowl off of the heat and keep whisking until it is cool.
Take the whipped cream from the fridge and in three parts, fold it into the zabaglione (yolk mixture).
Pour the contents gently into a glass or plastic container, and then freeze for 4 hours or until firm.

For the Peaches:
2 peaches, halved and pitted
1 T organic cane sugar

Brush the cut sides of the peaches with the sugar.
Broil or grill the peach halves on high until nice and cooked through.

For the Raspberry Coulis:
2 cups raspberries
2 T Chambord
2 T water

Blend the raspberries with the Chambord and water until they become a smooth puree.
Strain into a small saucepan, and reduce until the mixture is nice, thick, and sweet.