(for the strawberry syrup)
1 tbsp lemon juice
100g caster sugar
3 tbsp whiskey
(for the ice cream)
5 egg yolks
400g full fat cream
Start by making the strawberry syrup. Cut off the crowns of the strawberries and cut into quarters. Add strawberries along with lemon juice and sugar to a saucepan, turn on the heat to medium and let it simmer for five minutes, or until reduced by half. Add whiskey and allow to cool down to room temperature.
Next, make the ice cream. Over a double boiler, mix egg yolks and caster sugar for ten minutes, or until pale, fluffy and no sugar crystals remain. Remove from the heat and continue mixing until cooled down to room temperature.
In a separate bowl, whip cream to the thickness of yoghurt. Carefully fold the yolks through the cream. Crush the meringues and fold them along with 3/4 of the strawberry syrup through.
Pour into a freezable container and freeze for at least six hours, preferably overnight.
Serve the semifreddo with the remaining strawberry syrup.