Staying cool...

...with Creamy Lemon Semifreddo. This is a recipe from a Donna Hay magazine. The lemon juice and zest gives it a lovely zing. :)

In a saucepan heat:

1/2 cup caster sugar
1/2 cup lemon juice
1 Tbs lemon zest

Simmer for about 5 minutes or until syrupy. Take off heat and let cool.

Bring a little water to simmer in a pot. Put a heatproof bowl on top and add:

3 eggs
3 egg yolks
1/2 cup caster sugar

whisk for about 4 minutes, or until frothy and heated through.

Take off heat and beat with mixer until pale and thick.
Add cooled lemon syrup.

Beat cream to soft peaks.

Add egg mixture and gently fold in.Pour into a container with a lid. (I hate using alu foil, so I don't follow Donna Hay here). Freeze.
Note cunningly labelled container. Unfortunately, it does not work. The icecream keeps calling.

Serve either in a cone.
Or in a bowl.

Now I hope to find a honey icecream / semifreddo recipe. Anyone?