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© Meredith Corporation. All rights reserved. Used with permission.
Line a 9-by-5-inch loaf pan with a double layer of plastic wrap, leaving a 2-inch overhang on all sides. Set aside.
In a small bowl, combine crushed gingersnaps and melted butter; toss together until crumbs are moistened. Press mixture evenly into the bottom of the prepared pan. Set aside.
In a large heatproof bowl, combine eggs, egg yolks and rum; stir in sugar, cinnamon and nutmeg. Beat with an electric mixer on medium speed until combined. Place bowl over a saucepan filled with gently boiling water (upper bowl should not touch the water). Cook, beating constantly on medium speed, until an instant-read thermometer inserted in center of mixture registers 140°F and maintains that temperature for 3 1/2 minutes (15 to 18 minutes total). Remove from heat. Let stand at room temperature for 30 minutes, stirring occasionally.
Wash beaters thoroughly; dry beaters. In another large bowl, beat whipping cream with an electric mixer on medium speed until soft peaks form (tips curl). Gently fold into egg mixture.
Carefully spoon mixture into crumb-lined loaf pan. Smooth surface. Cover pan tightly with plastic wrap. Freeze for at least 6 hours or up to 3 days.
To serve, remove plastic wrap from top of loaf pan. Using overhanging plastic wrap, lift semifreddo from pan; invert onto a chilled platter. Using a warm serrated knife, cut into slices. If desired, sprinkle slices with freshly grated nutmeg.