Rainbow Swirl Semifreddo - cooking recipe

Ingredients

1 cup strawberry
1 cup mango
1 cup pineapple
1 cup blueberries
1 1/2 cups sugar
2 tablespoons lemon juice
1 pint vanilla ice cream
1 cup heavy cream

Preparation

To make colored elements:
Blend strawberries, 6 tablespoons sugar, and a squeeze of lemon juice.
Blend mangos, 6 tablespoons sugar, and a squeeze of lemon lemon juice.
Blend pineapple, 6 tablespoons sugar, and a squeeze of lemon lemon juice.
Blend blueberries, 6 tablespoons sugar, and a squeeze of lemon lemon juice.
To make semifreddo:
Add vanilla ice cream in a bowl, mix to soften.
In another bowl, whisk heavy cream until they become soft peaks.
Mix vanilla ice cream with each colored puree mixture.
Then fold in the whipped cream but do not over mix so you have swirl texture.
In a loaf pan lined with plastic wrap, add each layer of the semifreddo color.
Freeze overnight, pull semifreddo using the plastic wrap as handles, remove the plastic wrap.
Cut and serve.