Strawberry semifreddo with lime

Ingredients:

• 4 cups fresh strawberries, halved
• 1 can (400 g) of condensed milk with sugar
• 2 tsp grated lime zest
• 3 tablespoons freshly squeezed lime juice
• 280 g of Angel Food sponge cake
• 1 and 1/4 cups whipping cream
• 1 cup sour cream
• 4 strawberries, halved

Preparation:

1. Line two 20x10cm or 22x12cm baking sheets with plastic wrap, leaving overhangs at the sides.
2. Place 2 cups of strawberries in a food processor. Cover and pulse 4-5 times until finely chopped but not pureed.
3. In a large bowl, combine sliced ​​strawberries, condensed milk, lime zest and juice; set aside.
4. Trim any crusts from the angel food cake. Tear or cut the cake into small cubes (about 8 cups). Stir the cake into the strawberry mixture.
5. In another large bowl, beat the cream with a mixer on high speed until soft peaks form. Fold in the sour cream until smooth. Fold the whipped cream into the cake mixture until fully incorporated.
6. Spread the mixture evenly among the prepared baking sheets. Cover with the ends of the plastic wrap. Freeze for 2 hours or until completely set. Let stand at room temperature for 10-15 minutes to soften slightly.
7. Remove the ice cream from the mold by pulling the edges of the film. Unwrap and cut each serving into 8 slices. Garnish each slice with fresh strawberries. Serve with strawberry sauce, if desired.