- For the ClemenGold semifreddo:
- 4 free-range egg yolks
- 150 g sugar
- 1 1⁄2 ClemenGold zest
- 2 cups ClemenGold juice (10 ClemenGolds)
- For the melon ice cream:
- 1 1⁄4 cups cream
- 175 g sugar
- 1 ripe spanspek, peeled, seeded and puréed
- 1 lemon, juiced
To make the ClemenGold semifreddo, whisk the egg yolks and sugar in a saucepan over a medium heat. Add the ClemenGold juice and whisk until thick, about 5 minutes.
Strain the mixture and add the ClemenGold zest. Place it in a bowl over another bowl filled with ice and cold water and stir until cold. Freeze until almost set, about 1 hour.
To make the melon ice cream, pour the cream and sugar into a saucepan. Whisk over a medium heat until the sugar has dissolved. Remove from the heat. Blend the melon and lemon juice with the cream using a stick blender until smooth. Freeze until almost set, about 1 hour. Line a loaf tin with clingwrap, then layer the semifreddo and melon ice cream and freeze. Slice to serve.
Cook’s note: Use oranges or naartjies instead of ClemenGolds. And for a softer serve, skip the whole custard and churning process by making classic Italian semifreddo (half- frozen). Part ice cream, part mousse, it’s made with beaten egg yolks, whipped egg whites, cream and your flavour of choice. Take it out of the freezer at least an hour before serving.