RASPBERRY SEMIFREDDO

Ingredients:

• 1 Pint raspberries, hulled,
• 2 large egg yolks,
• 3 large eggs,
• 1 teaspoon vanilla extract,
• 1.75 cups light heavy cream if dairy, or vegan heavy cream if parve,
• 1 cup Splenda, and/or sucrose,

Directions:

1. Place a 10x5 stainless steel baking dish in a freezer; until chilled.
2. In the bowl of a food processor,process the raspberries until smooth.
3. Whisk together the eggs, egg yolks, sugar, and vanilla, in the top of a double boiler. Set on top of a saucepan of boiling water, and whisk for approximately 8 minutes or until the compound thickens and turns pale. Remove from heat and let cool for 3 to 5 minutes.
4. In a bowl, with an electric mixer, which the heavy cream until soft peaks form. Gradually stir the berry mixture with the egg compound. Gradually add in the heavy cream mixture, without overly mixing.
5. Pour into the chilled container, and freeze for six hours. 
6. Serve as a frozen dessert.