Zingy Lemon Crunch & Vanilla Semifreddo
- 300g Signature Range French vanilla ice cream
- Select cling wrap
- 350g Countdown bakery’s Zingy Lemon Crunch, broken into small crumbs
- 250ml Homebrand cream, whipped
- zest and juice of 1 lemon
- Select mixed berry sauce, for serving
How to Whip Perfect Cream
Put the ice cream in a bowl and break into pieces. Place in the fridge until soft enough to mix, but not completely thawed.
Meanwhile, line a loaf tin with cling wrap. Put ¼ of the Zingy Lemon Crunch crumbs in an even layer in the bottom of the tin.
Once softened, mix the ice cream until smooth in a bowl and fold in the remaining crumbs. Spread the mix into the tin.
In a separate bowl, fold in the whipped cream, lemon zest and juice. Spoon this mixture into the prepared tin on top of the ice cream mixture and smooth the top with a knife.
Cover and freeze for 5 hours or until frozen hard.
Remove from the freezer 5 minutes before serving to soften it just enough to unmould. Discard the cling wrap.
Using a knife dipped in boiling hot water, slice into portions and serve drizzled with berry sauce.