Raspberry ice cream

Ingredients for 4 servings

Raspberry cream:

• 500 g raspberries

• 200 ml YO raspberry syrup

• Juice of 4 lemons

Semifreddo:

• 500 ml whipping cream, lightly beaten

• 2 egg yolks

• 50 g icing sugar

• 60 ml milk

• 1 orange, peel finely grated

 Garnish:

• 150 g raspberries

• 2 tbsp YO raspberry syrup

Preparation

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.