Updated: Jun 20, 2020
1 cup cream 33-35%
120g icing sugar
1 lemon (orange)
8 egg yolks
6 egg white
Grate zest of lemon, squeeze juice from half lemon.
Beat the YOLKS with icing sugar. Add zest and lemon juice. Place everything in a bain mariie. Continuously whisking bring batter to a thickening.
Whip the CREAM into a thick foam. Combine the yolk-sugar batter with cream.
Beat the EGG WHITES with a pinch of salt, adding into yolk-cream batter and mix gently.
Fill a long high baking pan with cling film and fill with the batter.
Place Semifreddo in the freezer for 4-6 hours. Stir every hour so that it freezes evenly (or use ice cream machine to mix within 25 mins).