Ginger Semi-Freddo
An Italian ice cream that needs no special equipment.
1 large egg
4 large egg yolks
½ cup of flowered honey like orange blossom or acacia
2 tbs. finely grated fresh ginger
1 1/3 cups heavy cream
3 nuggets of finely diced preserved ginger in syrup
• Line an 8 ½ x 4 ½ inch loaf pan with plastic wrap, leaving enough overhang to fold it over the top.
• Bring 2 inches of water to a low simmer in a medium heavy bottom saucepan.
• In the top of a double boiler combine the egg, egg yolks, honey and ginger.
• Whisk until the mixture is pale and thick.
• Don’t let it overheat or the mixture will curdle.
• Remove from the heat and set aside.
• Using an electric mixer, or by hand, whisk the cream just until stiff peaks form.
• Fold the egg mixture into cream and pour it into a loaf pan and place it in the freezer until it is solid, at least 4 hours.
• To serve, remove the semi-freddo from the pan and plastic wrap and place it on a chilled platter.
• Scatter half the diced ginger over the top.
• Working quickly (this melts faster than ice cream) slice it and serve, scattering each plate with more ginger cubes.
Yield: Serves 6.
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