Any berry creamy semifreddo ice cream

ingredients

• • 300 millilitre cream
  • 150 millilitre natural, unsweetened yoghurt
  • 1/4 cup caster sugar
  • 2 egg whites

• Berry purée

  • 1 1/2 cup berries, fresh or frozen
  • 1/4 cup caster sugar
  • squeeze of lemon juice

method

• • 1

    Make the berry purée (see below), and set aside to cool.

  • 2

    Whip the cream to soft peaks. Fold the yoghurt into the whipped cream and add the caster sugar.

  • 3

    In a clean bowl, beat the egg whites to soft peaks, and fold into the yoghurt and cream mixture.

  • 4

    Stir ¼ cup of the berry purée through the cream mixture. Pour half the mixture into a loaf pan or icecream tub, drizzle with half the remaining purée, then swirl with the tip of a knife. Cover with remaining cream mixture and finish with a swirl of berry purée. Freeze.

• Berry purée

  • 1

    Heat the berries, sugar and lemon juice until pulp-like with the juices released. Blend, then press the purée through a sieve to remove the seeds. Set aside to cool.

notes

• You can use berry yoghurt instead of natural (you may not need as much sugar; so taste and adjust as needed). Add extras like toasted nuts or white chocolate chunks. - Creamy semifreddo is great in cones or frozen in popsicle moulds. You can also serve it in bowls with fresh raspberries and a scattering of toasted almonds. PER SERVE Energy 177kcal, 742kj • Protein 3g • Total Fat 14g • Saturated Fat 9g • Carbohydrate 10g • Sugars 10g • Fibre 1g • Sodium 33mg