Ginger Semifreddo

1. 1

   Line an 8 1/2-by-4 1/2-inch loaf pan with plastic wrap, leaving enough overhang to fold over top.

2. 2

   Bring an inch or two of water to a simmer in a medium saucepan.

3. 3

   In a heatproof mixing bowl that will fit on saucepan, combine egg, egg yolks, honey and ginger.

4. 4

   Place bowl over simmering water, and whisk mixture until pale and thick; do not allow to overheat, or mixture will curdle.

5. 5

   Remove from heat and set aside.

6. 6

   Using an electric mixer, or by hand, whisk cream just until stiff peaks form.

7. 7

   Fold egg mixture into cream, and pour into loaf pan.

8. 8

   Fold plastic so it covers top of pan, and place in freezer until solid, at least 3 hours.

9. 9

   To serve, remove semifreddo from pan and plastic wrap, place on a chilled platter, and scatter about half the diced ginger over top.

10. 10

    Working quickly (semifreddo will melt more quickly than ice cream), slice and serve, scattering each plate with more ginger cubes.

* Per serving · 4 servings · Values may vary.

No additional tips available.