mocha semifreddo

Do you have an ice cream maker?  I don't.

*hint, hint, Hubby*

But, okay, since we don't, how do you make ice cream? 
One word.
Semifreddo.

Semifreddo means "half-frozen" in Italian.  It's a egg custard that is frozen until it almost has the consistency of ice cream.  It can be flavored in a thousand different ways but today, we are going with mocha.  Kahlua and espresso really punch of the flavor and give it a kick.  It has a great gingersnap crust that lines the bottom of the semifreddo and adds crunch.  It's a great make-ahead dessert...it needs at least 8 hours to freeze so make this the night before a dinner party and that's one less thing to stress about the day of!

Mocha Semifreddo

Serves 8.

Nonstick cooking spray
8 ounces purchased gingersnaps (about 20 small cookies)
3 tablespoons butter, melted
3/4 cup sugar, divided
8 large egg yolks
1/3 cup brewed espresso (or really really really strong coffee)
2 tablespoons Kahlua liquor (optional)
Pinch of salt
1 cup whipping cream

Spray a loaf pan with the nonstick cooking spray and line it with plastic wrap.  You want the the plastic wrap to hang over all the edges. 

Grind the cookies very finely in a food processor.

Add the melted butter and process until all the crumbs are moistened. 

Press the crumb mixture into the bottom of the prepared loaf pan.  Refrigerate for at least 15 minutes.

Whisk 1/2 cup of the sugar with the egg yolks, espresso, Kahlua and salt.

Set the bowl over a simmering saucepan of water but do not let the water touch the bottom of the bowl.  Whisk the egg mixture until it is thick and creamy and a thermometer registers 160*, about 5-6 minutes.  Set immediately in a large bowl of ice to cool completely.

Using an electric mixer, beat the cream with the remaining 1/4 cup sugar until you get firm peaks.

Using a rubber spatula, fold the whipped cream into the custard, very gently.  You don't want to deflate the cream. 

Pour the custard over the prepared crust. 

Fold the extra plastic wrap over the custard and cover completely, using more wrap if necessary. 

Freeze at least 8 hours, or up to 3 days.  Unwrap and invert onto a cutting board.  Remove plastic wrap and flip back over so the crust is on the bottom.  Cut into 1/2-1" slices and serve with more gingersnaps crumbled over the top.  Enjoy!