Strega Semifreddo

1. 1

   Combine the sugar, water, and corn syrup in a small saucepan and bring to a boil.

2. 2

   Cook until the temperature reaches 238F on a candy thermometer (soft ball stage).

3. 3

   Meanwhile, beat the egg yolks with an electric mixer until thick and pale yellow.

4. 4

   Continuing to beat the egg yolks on medium speed, slowly pour in the sugar syrup in a fine, steady stream.

5. 5

   Beat until the mixture cools to room temperature, about 7 minutes.

6. 6

   Stir in the zest and half-and-half.

7. 7

   Cover and refrigerate until thoroughly chilled, about 3 hours.

8. 8

   When ready to freeze, stir in the cream.

9. 9

   Freeze in an ice cream maker according to the manufacturers instructions.

10. 10

    When the ice cream is almost frozen, spoon in the Strega and churn until blended in, about 1 minute more.

11. 11

    Transfer to a container, cover, and freeze until firm, about 2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.