Strega Semifreddo

Directions

1. 1
   Combine the sugar, water, and corn syrup in a small saucepan and bring to a boil.
2. 2
   Cook until the temperature reaches 238F on a candy thermometer (soft ball stage).
3. 3
   Meanwhile, beat the egg yolks with an electric mixer until thick and pale yellow.
4. 4
   Continuing to beat the egg yolks on medium speed, slowly pour in the sugar syrup in a fine, steady stream.
5. 5
   Beat until the mixture cools to room temperature, about 7 minutes.
6. 6
   Stir in the zest and half-and-half.
7. 7
   Cover and refrigerate until thoroughly chilled, about 3 hours.
8. 8
   When ready to freeze, stir in the cream.
9. 9
   Freeze in an ice cream maker according to the manufacturers instructions.
10. 10
    When the ice cream is almost frozen, spoon in the Strega and churn until blended in, about 1 minute more.
11. 11
    Transfer to a container, cover, and freeze until firm, about 2 hours.