• 2 Ratings

You’ll change your mind about eating frozen desserts in winter after just one bite of this holiday-themed Italian dessert. Crushed gingersnap cookies become a sweet topping once you flip this rum-infused semifreddo out of its pan.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Line a 9x5x3-inch loaf pan with a double layer of plastic wrap, leaving a 2-inch overhang on all sides. Set aside.

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  • In a small bowl stir together crushed gingersnap cookies and butter until combined. Press crumb mixture evenly into the bottom of the prepared loaf pan. Set aside.

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Instructions Checklist
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  • In a large heatproof bowl combine eggs, egg yolks, and rum; stir in sugar, cinnamon, and the 1/4 teaspoon nutmeg. Beat with an electric mixer on medium speed until combined. Place bowl over a saucepan filled with gently boiling water (upper bowl should not touch the water). Cook, beating constantly on medium speed, until an instant-read thermometer inserted in center of mixture registers 140°F and maintains that temperature for 3 1/2 minutes (15 to 18 minutes total). Remove from heat. Let stand at room temperature for 30 minutes, stirring occasionally.

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  • Wash beaters thoroughly; dry beaters. In another large bowl beat whipping cream with electric mixer on medium speed until soft peaks form (tips curl). Gently fold whipped cream into egg mixture. Carefully spoon mixture into loaf pan; smooth surface. Cover pan tightly with plastic wrap. Freeze for at least 6 hours.

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Instructions Checklist
  • To serve, remove plastic wrap from top of loaf pan. Using overhanging plastic wrap, lift semifreddo from pan; invert onto a chilled platter. Using a warm serrated knife, cut into slices. If desired, sprinkle slices with additional freshly grated nutmeg.

To Make Ahead:

Semifreddo can be frozen for up to 3 days before serving.

Nutrition Facts

410 calories; 25 g total fat; 14 g saturated fat; 1 g polyunsaturated fat; 8 g monounsaturated fat; 205 mg cholesterol; 173 mg sodium. 118 mg potassium; 38 g carbohydrates; 0 g fiber; 28 g sugar; 5 g protein; 0 g trans fatty acid; 923 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 28 mcg folate; 0 mcg vitamin b12; 61 mg calcium; 1 mg iron;

Reviews

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0