Jersey Milk and Honey Semifreddo with Candied Citrus

**Part 1: Candied Jersey Citrus:**

1. Thoroughly wash the Jersey citrus fruits. Slice them thinly into rounds (about 1/8 inch thick). Discard any seeds.

2. In a medium saucepan, combine 1 cup water and 1 cup sugar. Bring to a simmer over medium heat, stirring until the sugar is dissolved.

3. Add the citrus slices to the syrup, ensuring they are submerged. Reduce heat to low and simmer gently for about 45 minutes to 1 hour, or until the rinds are translucent and the syrup has thickened slightly. Keep a close eye to prevent burning.

4. Remove the citrus slices from the syrup with a slotted spoon and place them on a wire rack to cool and dry. Reserve the syrup for another use (cocktails, pancakes, etc.).

5. Once the citrus is cool, chop it into small pieces for the semifreddo. Set aside.

**Part 2: Semifreddo Base:**

1. In a medium saucepan, combine the Jersey milk and honey. Heat over medium heat, stirring occasionally, until just simmering.

2. In a heatproof bowl, whisk together the egg yolks and granulated sugar until pale and slightly thickened.

3. Slowly drizzle the warm milk and honey mixture into the egg yolk mixture, whisking constantly to temper the eggs and prevent them from scrambling.

4. Pour the mixture back into the saucepan and cook over low heat, stirring constantly with a spatula, until the custard thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil! Use a candy thermometer and aim for around 170-175°F (77-79°C).

5. Remove the custard from the heat and stir in the vanilla extract (if using).

6. Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps.

7. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight, to cool completely.

**Part 3: Assemble and Freeze:**

1. Line a loaf pan with parchment paper, leaving an overhang on the sides.

2. In a separate bowl, whip the cold Jersey heavy cream until stiff peaks form.

3. Gently fold the whipped cream into the cooled custard base. Be careful not to deflate the cream too much.

4. Fold in the chopped candied Jersey citrus until evenly distributed.

5. Pour the semifreddo mixture into the prepared loaf pan. Smooth the top with a spatula.

6. Cover the loaf pan with plastic wrap and freeze for at least 4 hours, or preferably overnight, until firm.

**Part 4: Serve:**

1. To serve, remove the semifreddo from the freezer and let it sit at room temperature for about 5-10 minutes to soften slightly.

2. Use the parchment paper overhang to lift the semifreddo from the loaf pan.

3. Slice the semifreddo into portions and serve immediately. Garnish with extra candied citrus, if desired.