Nick Pellegrino's Limoncello SemiFreddo - WSMV News 4

Nick Pellegrino's Limoncello SemiFreddo

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8 pasteurized egg yolks

1 1/4 cups sugar

4 lemons zested

4 1/2 cups heavy cream

1/4 cup Limoncello

1. Whisk together the egg yolks, sugar, lemon zest and Limoncello until smooth. Mixture should be pale yellow in color.

2. In a separate bowl whip the cream till it forms stiff peak

3. Pour 1/3 of cream into egg mixture and whisk till combined

4. Gently fold in the remainder of the whipped cream until combined

5. Spoon into individual ramekins or bowls and allow to freeze at least 6 - 8 hours

* When ready to serve you can top with raspberry sauce, toasted almonds or candied lemon peel

Recipe should yield about twelve 4 ounce servings


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