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Raspberry ice cream

Ice-cold semifreddo with fruity-sweet raspberry cream

Ingredients for 4 servings

Raspberry cream:

500 g


200 ml

YO raspberry syrup


of 4 lemons



500 ml

whipping cream, lightly beaten


egg yolks

50 g

icing sugar

60 ml



orange, peel finely grated



150 g


2 tbsp

YO raspberry syrup


Raspberry cream: Combine all ingredients, heat briefly, then finely blend using a hand mixer. Set aside and leave to cool.

Semifreddo: Combine eggs, milk, icing sugar and orange peel in a small pot, heat up and nearly bring to the boil, stirring constantly. Set aside and push through a sieve. After cooling, fold in the whipping cream.
Fill a rectangular cake mould (approx. 10 x 5 cm) with the semifreddo mixture up to a height of approx. 1 cm, then spread the raspberry cream on top, and repeat again first with the semifreddo mixture and then the raspberry cream until the cake mould is full. The last layer should be semifreddo mixture. Keep in the freezer overnight.

To serve, spoon the mixture into a glass or cup, garnish with raspberries and drizzle over some YO raspberry syrup.

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