ClemenGold^® Semifreddo and Melon Ice Cream

Method:

To make the semifreddo:
Whisk the egg yolks and sugar in a saucepan over medium heat. Add the ClemenGold juice and whisk until thick, about 5 minutes. Strain the mixture and stir in the zest. Set the bowl over ice water and stir until cold. Freeze until nearly set, about 1 hour.

To make the melon ice cream:
In a saucepan, heat the cream and sugar over medium heat until dissolved. Remove from heat. Blend with the puréed spanspek and lemon juice until smooth. Freeze until almost set, around 1 hour.

To assemble:
Line a loaf tin with clingwrap. Spoon in layers of semifreddo and melon ice cream. Freeze until firm. Slice to serve.