Making Semi-soft Ice cream

By adding liqueur, which slows down the freezing process, to fruit purée, crushed meringue and cream, the Italians make semifreddo, a “half-frozen ” ice cream with a semi-soft texture.

1. Purée 225 g berries in a blender. Sieve to remove seeds if you like. Blend in 3 tbsp liqueur.

   

2. Pour the purée into a bowl. Whip 300 ml double cream with 50 g icing sugar, and told into the purée with 115 g crushed meringue.

   

3. Freeze the mixture in a 20-cm springform tin lined with baking parchment for at least h hours. Turn out, remove paper and slice.