Agrumi is Italian for citrus fruits, and this semifreddo is
fragrant with lemon and orange rind.
700 mlmilk425 mlpouring cream9egg yolks180 gmcaster sugarFinely grated rindof 2 lemons and 1 orange425 mlthickened creamCandied lemon and orange1 eachorange and lemon, thinly sliced330 gm (1½ cups)caster sugar1 tbsporange juice
For candied lemon and orange, blanch citrus slices three times, changing water each time. Drain well. Meanwhile, bring sugar and 375ml water to the boil in a wide saucepan. Add citrus slices and cook over low heat until translucent (45 minutes-1 hour). Add juice, transfer to a non-reactive container and cool.
Bring milk and pouring cream just to the boil in a saucepan over medium-high heat.Meanwhile, whisk yolks and sugar in a bowl until pale. Pour milk mixture over yolks then return to pan, stirring over low heat until thick (5-10 minutes). Cool over ice, add lemon and orange rinds, churn in an ice-cream machine until semi-frozen.
Meanwhile, whisk thickened cream to soft peaks, then fold through semi-frozen mixture. Transfer to a 2-litre rectangular tin lined with plastic wrap, freeze until firm (2-4 hours). Dip in hot water to remove semifreddo, slice and serve with candied lemon and orange.