• Kate Attfield

Raspberry Semi Freddo (Ice cream!)

We made Raspberry Semi Freddo last holidays and the kids loved it! It's an Italian style ice cream which is made from scratch. It's a family favourite! At Christmas we style it up with Italian Christmas cake, which we now lovingly call 'Pavetone' (Pannetone and Pavlova together). I hollow out the inside of the Pannettone, fill it with freshly made Raspberry Semi Freddo, cover the outside with Italian Meringue and 'cook' it with a chef's gas torch. Delicious! I'll pop a photo below!

3 Eggs (please use organic free range, or at least free's much nicer for the chickens)

2 Egg Yolks

1 cup Caster Sugar

1 teaspoon Vanilla

500 grams Frozen Raspberries

1 3/4 cup Pure Cream

You'll need

Stainless steel (or other heatproof bowl)

Saucepan to simmer water (that bowl will fit over)

Electric Hand Beaters

Large Sppon

Spatula (to scrape bowls)


Place eggs and extra yolks in heatproof bowl, add sugar and vanilla. Eat the pan of water until simmering, place heatproof bowl over the pan and beat with electric hand beaters for about 4-5 minutes until pale and frothy. Take off the heat and continue beating until the mixtures cools. Add Frozen Raspberries and fold through, the more you fold the more pink it will turn (you decide!). Beat the cream seperately until soft peaks form (don't over beat or it won't blend with the raspberry mixture). Add to raspberry and egg mixture and gently fold until just combined. Place mixture into a plastic container and freeze for about 5-6 hours.


Kate xx

(Image above is our Ice cream sandwich, simply sandwich between cookies! we used the sae shape cookie cutter to make the cookies and then stamped out the ice cream to match)


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