Coconut ice semifreddo

This is a more grown-up version of coconut ice. It's a coconut ice flavoured ice-cream. You don't need an ice-cream make to make it, which is a bonus. The recipe is gluten-free, but it does have some sugar in it, so it's not low-carb. I made it for our New Years Eve dessert.

You will need these ingredients:

3 eggs, separated

1/2 cup castor sugar

320ml fresh cream

1 cup dessicated coconut

15ml rose water (I found this at a local grocery store in the baking section, but chemists sell it too)

Pink food colouring

Separate the eggs. Beat the egg whites until soft peaks form. Then, slowly add the castor sugar to the egg whites and keep beating for a few more minutes until the mixture becomes thick, stiff and glossy. 

In a separate bowl, whip the cream until it is also fairly stiff. 

Next, beat the egg yolks. Add the coconut and the rose water and mix it thoroughly. 

Then, add the coconut to the cream and fold it in gently ensuring that it is evenly mixed. 

Then, gently fold the creamy mixture into the glossy egg whites. 

Use a normal size loaf tin as the mould, lined with a piece of clingwrap. This will make it easy to turn out so you can slice it. 

Pour half of the mixture into the lined loaf tin and spread it evenly. 

Then add a few drops of pink food colouring to the remaining half of the mixture. Mix it through thoroughly. 

Spread this on top of the white layer. 

Cover the dessert with another piece of clingwrap and pop it in the freezer for at least 8 hours. 

To serve, turn the ice-cream out on a plate and slice it into 15mm thick slices.