Spumone Semifreddo

1. In a saucepan, combine milk, cream, and sugar with vanilla. Bring to a gentle boil.
2. In a mixing bowl, whisk eggs and lemon juice. Gradually add the hot milk mixture while whisking constantly to temper the eggs.
3. Cook the mixture in a bain-marie (double boiler) until it thickens into a custard consistency.
4. Divide the custard into 3 equal parts. Leave one plain (vanilla-lemon), mix chopped pistachios into one, and blend strawberry slices into the third.
5. Pour each flavored custard layer into a stainless steel mold one at a time, freezing between each layer for 1–2 hours until firm.
6. Once fully set, unmold and slice into 4-inch servings. Garnish with raspberry coulis and candied sugar. Serve immediately.