Ingredients
- 2 cups heavy cream (chilled)
- 1 cup sweetened condensed milk
- ½ cup whole milk
- ½ cup fresh orange juice (strained)
- 1 tbsp orange zest (finely grated)
- 1 tsp vanilla extract
- 2 tbsp sugar (optional, depending on sweetness preference)
- ½ cup crushed digestive biscuits or graham crackers (for base, optional)
- Fresh orange slices or candied peel (for garnish)
Instructions
- Prepare base (optional): If you want a biscuit base, press crushed biscuits into the bottom of a lined loaf pan. Chill while preparing the semifreddo.
- Whip cream: In a large bowl, whip the heavy cream until soft peaks form. Keep chilled.
- Mix citrus cream: In another bowl, whisk together condensed milk, whole milk, orange juice, zest, vanilla, and sugar until smooth.
- Fold mixture: Gently fold the whipped cream into the citrus mixture using a spatula, keeping it airy and fluffy.
- Freeze: Pour into the prepared pan, smooth the top, cover with cling film, and freeze for at least 6 hours (preferably overnight).
- Serve: Slice or scoop, then garnish with orange slices or candied peel before serving.
Would you like me to make this more traditional (closer to Komolavhog misti) with milk curdling + chenna (paneer base), or keep it in the Italian semifreddo style (easier, mousse-like frozen dessert)?