A classic Italian frozen dessert that's halfway between ice cream and mousse.
1/4 teaspoon plus 1/8 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight1.Line an approximately 9- by 5-inch loaf pan with plastic wrap or parchment, so that the bottom and sides have been covered completely .Next, prepare a hot water bath in a wide pot or large Dutch oven, with a thick ring of crumpled tinfoil set inside .
If the process seems to be taking much longer, simply increase the heat; top the hot water bath up with more hot water if needed at any point. Once the mixture reaches 165°F, transfer to a stand mixer fitted with a whisk attachment. Whip on high speed until eggs are foamy, more than quadrupled in size, and thick enough to briefly mound up like soft-serve ice cream when dropped from the whisk, between 5 to 8 minutes, depending on the mixer's power.
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