In Italian, "semifreddo" means "half-cold." This semi-frozen dessert is like an ice cream, but is less icy and dense. Both light and creamy, this dessert is a perfectly satisfying treat in summer. This is not a tart lemon dessert, but a sweet creamy dessert with a light, fresh lemon flavor. Please note this recipe must be prepared in advance.
Tip: If you don't care for lemon, this recipe could easily be prepared with orange juice, orange zest and orange liquor instead.
Makes 8 -1/2 cup servings or 4-1 cup servings.
- 4 eggs yolks
- 1/2 cup sugar
- 2 cups heavy whipping cream
- 1 lemon, juiced and zested
- 2 tablespoons limoncello (optional)
In a clean mixer, whip remaining 1-1/2 cups of whipping cream until stiff peaks form. In a separate large bowl, stir thoroughly 1/3 of whip cream with cooled lemon mixture. With a rubber spatula, fold in remaining 2/3 of whip cream. Spoon the mixture into individual ramekins and allow to freeze for 6-8 hours.
*If you don't have a double-boiler you can use a heat-proof glass bowl set over a saucepan of water. The bowl should not be touching water.
[The alluring final result]