Coconut Lime Semifreddo

Makes one loaf


For the custard

  • 8 egg yolks, large
  • 1/2 c. sugar
  • 1-1/2 tsp. vanilla bean paste (OR seeds 1/2 vanilla bean OR extract)
  • 1/2 c. lime curd

For the cream

  • 1-1/2 c. heavy whipping cream
  • 1/2 c. shredded coconut, sweetened

Line loaf pan with plastic wrap or parchment paper and set aside. 


For the cream mixture, stir together cream and coconut in small saucepan. Cook over medium high heat. Once boiling, remove from heat and cover; allow to steep for 1 hour. Strain cream mixture through a mesh sieve, returning about 1/4 c. coconut to mixture and discarding the rest. Allow to chill in refrigerator until cold while you prepare the custard. 


You're gonna need a double boiler, or makeshift version (my fave), to make the custard. Add an inch or so of water to a medium-size pot and bring to a simmer. In a medium heat-proof bowl (i.e. glass) or double boiler, whisk together yolks and sugar; place bowl over simmering water, making sure that the water level doesn't touch the bottom of your bowl. If it does, you will likely have nasty bits of cooked egg in your custard and that's gross, so just pour a little water out of the pot and continue. 


Whisk the yolk mixture continuously until it thickens and the sugar has dissolved completely. If you dip a spoon in the mixture, it should coat the back with a nice, thick layer. Remove from heat and stir in vanilla and lime curd. Place a piece of plastic wrap over the surface of the custard and chill. 


Remove cream from fridge and whisk (by hand or by mixer) until soft peaks form. When the custard is cold, gently fold in the cream, about 1 c. at a time, until well incorporated. Pour mixture into prepared pan, pressing a piece of plastic wrap against the surface, and freeze until firm, about 5-6 hours. 


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