Raspberry ripple 
250 g raspberries 
85 g Dansukker Jam Sugar 
70 g Dansukker Glucose Syrup
Juice of half a lemon

Semifreddo
5 egg yolks
2 egg whites 
150 g cream cheese
85 g Dansukker Granulated Sugar
10 g Dansukker Vanilla Sugar
300 ml whipping cream

Caramelised pistachios
30 ml Dansukker Light Syrup
15 g Dansukker Cane Sugar
4 g salt
100 g pistachios, shelled and unsalted

Push the raspberries through a fine sieve into a saucepan. Stir in the jam sugar, glucose syrup and lemon juice and simmer for 5 minutes. Leave to cool completely.

Line a rectangular 2-litre baking tin with clingfilm. 
Separate the egg yolks and egg whites. 
Whisk together the egg yolks, cream cheese, sugar and vanilla sugar. 
In a separate bowl, beat the egg whites until they are stiff. 
Whip the cream in a separate bowl. 
Carefully fold the cream into the egg yolks and then fold in the egg whites. 
Quickly stir two thirds of the raspberry ripple into the cream and egg mixture. 
Pour the mixture into the tin and top with the remaining raspberry ripple. Run a spoon or knife through the ripple on the top to make patterns. Put in the freezer for at least 5 hours.

Heat the oven to 175°C. Heat the syrup, sugar and salt in a saucepan. Stir in the pistachios when the sugar has started to melt. Pour the mixture onto a tray lined with greaseproof paper and bake for 12–15 minutes. Stir halfway through. Remove from the oven and leave to cool. Chop roughly and put on one side. 

Take the ice cream out of the freezer about 15 minutes before serving and top with the fresh raspberries and caramelised pistachios.