This recipe is inspired from Giada’s Citrus Semifreddo. Moved a few things around and it is a major crowd pleaser. Can be made up to
3 days in advance which is wonderful. Not local but life is short! This dessert is truly belongs with the best there is!
Nonstick cooking spray
4 ounces purchased ginger snaps, crushed (about 20 small cookies) plus more for sprinkling
3 tablespoons unsalted butter, melted
1/2 cup sugar, plus 1/4 cup
8 large egg yolks
1/4 cup lemon juice
3 tablespoons lime juice
1 lemon, zested
1 lime, zested
1 cup whipping cream
Spray a 9 by 5 by 3-inch metal loaf pan with nonstick spray. Line the pan with plastic wrap, allowing the excess to hang over the ends and sides.
Whisk 1/2 cup of the sugar, the egg yolks, lemon juice, lime juice, and salt in a large metal bowl to blend. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water). Whisk the egg mixture until it is thick and creamy, and a thermometer inserted into the mixture registers 160 degrees F, about 5 minutes. Set the bowl of custard into another bowl of ice water to cool completely. Stir in the zest.
Using an electric mixer, beat the cream and remaining 1/4 cup sugar in another large bowl until firm peaks form. Using a large rubber spatula, gently fold the whipped cream into the custard. Spoon the mixture onto the prepared crust. Fold the overhanging plastic wrap over the custard and freeze until frozen, at least 8 hours or up to 3 days.