There is nothing like Italy and fresh Semi-Freddo. It is a sweet egg custard that can be flavored with so many things- in this case some ginger

1/2 cup of bakers (fine) sugar

4 egg yolks

1 1/2 heavy cream

2/3 cup of drained preserved ginger - finely chopped

1 pinch of salt

Candied ginger

Mix the sugar and 1/2 cup of cold water in a pan and slowly heat - stir until the sugar has dissolved.  Then bring to a boil for 4-5 minutes without stiring until the temperature is 238 degrees F.

In a large baking bowl put in the ege yolks and whisk until they are foamy or frothy Place the bowl over the pan of simmering water (like a double broiler) and keep whisking until the mixture is thick. Remove from the heat and whisk until it is cool.

Whip the cream and fold into the egg  yolk mixture with the chopped ginger. Add a pinch of salt (no more than 1/8 teaspoon).  Pour into a freezer ready bowl and cover and freeze for one hour.

Stir the semi-freddo to bring any ginger that went to the bottom to the top then return to the freezer for 6 hours or until firm.

Decorate with candied ginger.