Lemon Semifreddo*

4 egg yolks

1/2 cup sugar plus 2 tablespoons

2 large lemons, zested

juice of 1 lemon

2 1/4 cup heavy cream

This is one of the easiest desserts that you can make… I promise you. Also what I love so much about this recipe is you can really change the flavors to whatever you want. Think of it as ice cream!  In a bowl whisk the eggs and sugar until light and fluffy, about 3 minutes. Just until a pale yellow! After the eggs are whipped add the lemon juice and zest and lightly mix together. In another bowl with an electric mixer (clean beaters only!!!) whip the heavy cream until soft peaks. Ok so now what you want to do is get the egg mixture to the same consistency as the whip cream so how you’re going to do that is by sacrificing 1/3 of the whip cream. Take a third of the whip cream and whip it into the egg mixture. Don’t be gentle! You want it all mixed together. Once its all mixed together, take another half of the remaining whip cream and gently fold it in until all mixed together. When it is mixed together fold in the remaining whip cream gently until all mixed together. When everything is perfect, go ahead and put into you’re container and put in the freezer and let freeze for 4-6 hours. This is a perfect dessert to make in advance! I like to put mine into individual ramekins but if you don’t have individual ramekins, just put into a baking pan and scoop out like ice cream. I just like to put a little more zest of the top then serve!!! Tastes like Italy to me! 🙂

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