Italian semifreddo (ice cream) with blackcurrant

Ingredients

• eggs 3 pcs.
• cream 33% 400 ml
• sugar 100 g
• black currant 300 g

Cooking

Step 1

Separate the whites from the yolks.

Step 2

Beat the yolks with 50 g of sugar. Beat egg whites to stiff peaks.

Step 3

Whip cream until fluffy.

Step 4

Combine yolks, whites and cream.

Step 5

Puree the currants with the remaining sugar in a blender.

Step 6

Line the mold with cling film. Scoop the mixture with a spoon, alternating between ice cream and berry puree.

Step 7

Place in refrigerator for several hours.

Step 8

Remove the mold from the freezer to the refrigerator one hour before serving. Take the semifreddo out of the mold and cut into portions.