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Agrumi semifreddo

Australian Gourmet Traveller recipe for Agrumi semifreddo

By Lisa Featherby
  • 25 mins preparation
  • 1 hr cooking plus cooling, freezing
  • Serves 10
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Agrumi semifreddo
Agrumi is Italian for citrus fruits, and this semifreddo is fragrant with lemon and orange rind.


  • 700 ml milk
  • 425 ml pouring cream
  • 9 egg yolks
  • 180 gm caster sugar
  • Finely grated rind of 2 lemons and 1 orange
  • 425 ml thickened cream
Candied lemon and orange
  • 1 each orange and lemon, thinly sliced
  • 330 gm caster sugar (1½ cups)
  • 1 tbsp orange juice


  • 1
    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.
  • 2
    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.
  • 3
    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.