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Neapolitan step aside! Here’s a snazzy updated version of the triple striped ice cream, ready to slice and serve semifreddo (partially frozen).
Serves 8
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Ingredients:
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1 cup
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(250 mL)
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frozen M&M Raspberries
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1 tub
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(1.5 L)
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M&M Vanilla Satin Cream Ice Cream, slightly softened
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2 tsp
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(10 mL)
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finely grated lemon rind
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1/3 cup
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(75 mL)
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lemon juice
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1-1/2 cups
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(375 mL)
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finely chopped kiwifruit, about 4 or 5
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Preparation:
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Measure 1 cup (250 mL) of the frozen raspberries; place in medium bowl to thaw. Stir in 2 cups (500 mL) ice cream.
Line 9 x 5-inch (2 L) loaf pan with plastic wrap, leaving some overhang. Spread raspberry mixture in pan; place in freezer for 30 minutes to partially freeze.
In medium bowl, mix 2 cups (500 mL) ice cream with lemon rind and juice. Spread mixture over raspberry layer; return to freezer for 30 minutes.
In medium bowl, mix together remaining ice cream with kiwifruit. Spread mixture over lemon layer. Place plastic wrap on surface. Freeze for 6 hours or until firm.
Remove semifreddo from freezer, dip pan in hot water for about 1 minute; remove plastic from top. Run knife along sides, pull up on plastic to release and lift from pan; remove plastic. Invert onto cutting board; let stand until it softens a bit. Slice 1-inch (2.5 cm) thick; place on serving plates. If desired, serve topped with raspberry coulis.
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Tip(s):
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