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2, Heat together the milk and cream in a nonstick pan until almost boiling, then add the egg yolk mixture, stir well and cook over a very low heat, stirring continuosly until the mixture thickens a little to make a custard.
3, Mix the cornflour and vanilla extact with 2 tbsp of cold water to a thin paste and stir into the custard, continue cooking,stirring until the mixture thickens a little more. Remove from the heat,cover the top with a disc of greasproof paper and allow to cool.
4, Once cool, fold the pistachios and half the raspberries into the custard.
5, Push the remaining raspberries through a sieve, discarding the pips, and sift the icing sugar into the puree, transfer to a small jug,cover and keep chilled until required.
6, Line a loaf tin with cling film, leaving enough to overhang the sides, spoon the raspberry custard mixture into the tin and freeze overnight.
7, To serve, remove from the freezer and leave to stand for at least 5 mins, carefully lift out the semi freddo using the cling film, place it upside down onto a plate and peel off the cling film, top with a handful of raspberries. cut into thick slices and drizzle with a little of the raspberry puree.