SEMIFREDDO, EGG NOG

This is the Italian “half-cold” dessert that looks and tastes like ice cream but is not churned ice cream. We like it because it holds up like a mousse as it tempers in room temperatures instead of melting. Typically we make it with a custard base called sabayon in French or zabaglione in Italian. Both sauces are made with a liqueur, alcohol, or wine, added for a “very adult ice cream experience.”

Ingredients:
• 3 large eggs, cold
• 3 large yolks, cold
• 1 cup sugar
• 2 teaspoons ground coriander
• 2 teaspoons ground nutmeg
• 4 ounces white rum, from CB Distillery, preferred
• 2 ounces sweet Marsala wine
• 1 1/2 cups heavy cream
• 3 tablespoons sugar
• 1 1/2 teaspoons vanilla
• pinch salt
Method:
For the custard base: Whisk eggs, yolks, sugar and spices over double boiler being sure simmering water doesn’t touch the bottom of the bowl. Whisk for about 1 minute to make it smooth. Combine alcohols and add 1/3 at a time,whisking into egg mixture, until all is combined about 4 minutes. Chill this mixture.

Meantime, whip heavy cream with the second sugar, vanilla and pinch of salt. Beat until enough air is incorporated to make soft peaks. Refrigerate until custard base is chilled then combine by folding in 1/3 of the whipped cream at a time into the custard.

Freeze for service. At service, scoop small scoops onto a chilled sheet pan and hold in freezer until needed. Depending upon size of scoop, you may wish to bring out 5-10 minutes before serving to temper a bit before serving. Note: because it is not “churned” like ice cream, it will soften without melting.