VANILLA CITRUS SEMIFREDDO

Ingredients

• ​4 cups whipping cream
• 1/2 cup granulated sugar
• 1/4 cup fresh lemon juice
• 1 tbsp grated lemon peel
• 1 tbsp vanilla
• 1 cup cold homogenized milk
• 2 envelopes unflavoured gelatin

Directions

1. Combine cream, sugar, lemon juice, lemon peel and vanilla in a large non-reactive saucepan. Bring to a boil over medium heat.
2. Reduce heat and simmer, uncovered, stirring occasionally, for 5 minutes. Remove from heat.
3. Whisk together cold milk and gelatin in a medium heatproof bowl. Gradually stir in hot cream mixture, 1/2 cup at a time, stirring constantly until combined. Let cool for 5 minutes, stirring occasionally.
4. Pour mixture into a greased 9x5 inch loaf pan lined with plastic wrap that overhangs by 2 inches. Cool to room temperature. Cover and freeze for at least 8 hours or up to 24 hours.
5. To serve, remove pan from freezer. Let stand for 15 minutes. Uncover; using plastic wrap as an aid, lift semifreddo from pan and invert semifreddo onto a cutting board. Remove plastic wrap and slice semifreddo. Serve immediately.