Clemengold semifreddo and melon ice cream

Clemengold semifreddo and melon ice cream

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  • 6
  • Easy
  • 30 minutes, plus 2 hour's freezing time
  • 15 minutes


  • For the ClemenGold semifreddo:
  • 4 free-range egg yolks
  • 150 g sugar
  • 1 1⁄2 ClemenGold zest
  • 2 cups ClemenGold mandarin 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

Cooking Instructions

To make the ClemenGold semifreddo, whisk the egg yolks and sugar in a saucepan over a medium heat. Add the ClemenGold mandarin 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.

Discover more ice cream recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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    Aliya Jehangeer
    December 20, 2016

    How much of clemengold juice is needed? Thanks