Yield: 16 -3oz Yuzu Semifreddo 


  • 1 cup egg yolk 
  • 2 cups yuzu juice 
  • 1/2 cup sugar 
  • Zest of 1 lemon, lime and orange (each)
  • 1 tbsp salt 
  • 1 cup cold butter, cubed 

After the custard is cooked: 

  • 1 quart whipped cream 


Put all ingredients in a pot except butter. Heat over medium and stir constantly until the mixture reaches 175 degrees. Pull off heat and add cubed butter, one at a time until fully mixed. Strain and chill. 

Once chilled, fold in the whipped cream, place into desired molds (I like to use silicon molds), and freeze until firm.

Recipe courtesy of Oak Steakhouse Nashville executive chef Jordan Arcuri