Semifreddo: Strawberry, Blueberry and Vanilla

by Laura on June 29, 2015

in Desserts, Featured Recipe, Food, Ice Cream/Granita, Recipes

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A Summer Cooler

 Who says you can’t enjoy homemade ice cream if you don’t have an ice cream maker. This refreshing semifreddo is the perfect way to transform fresh ingredients into a summertime treat. Try it as is, or replace with your favorite berries.

  • 4 tbsp sugar, divided, plus 1/2 cup
  • 1 cup whole milk, divided
  • 1 vanilla bean, halved lengthwise
  • 1 cup fresh strawberries (about 4 oz.), hulled, halved
  • 1 tsp blueberries
  • 1 tsp vanilla extract
  • 2 large eggs, room temperature
  • ¼ tsp kosher salt
  • 1 1/3 cup chilled heavy whipping cream.

Line a metal loaf pan (approximately (9x5x3”) with 2 layers of plastic wrap, leaving generous overhang on all sides.

Place ½ cup milk in separate small saucepan. Scrape in seeds from vanilla bean; add bean and bring to a simmer. Remove from heat, cover, and let steep for 15 minutes. Set a strainer over another medium bowl; strain, discarding solids, and chill vanilla mixture.

Puree strawberries and 2 tbsp sugar in a food processor until smooth. Set a fine-mesh strainer over another medium bowl; strain, pressing on solids to extract as much juice as possible. Discard solids. Stir in vanilla extract and set strawberry mixture aside.

Puree blueberries and 2 tbsp sugar in a food processor until smooth. Set a fine-mesh strainer over another medium bowl; strain, pressing on solids to extract as much juice as possible. Discard solids. Stir in vanilla extract and set strawberry mixture aside.

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Whisk eggs, salt and remaining ½ cup sugar in a medium metal bowl. Set bowl over a medium saucepan of simmering water (do not allow the bottom of the bowl to touch the water).  Beat egg mixture at high speed until it triples in volume and an instant-read thermometer inserted into mixture registers 170 degrees F, about 3 minutes. Remove bowl from over water and continue beating until thick and cool, about 3 minutes. Add one-third of the egg mixture to each of the blueberry, strawberry and vanilla mixtures; fold each just to blend.

Beat cream in a large bowl until soft peaks form. Add one-third of the cream to each of the mixtures; fold each just to blend. Cover the vanilla and the strawberry mixtures separately; chill. Pour blueberry mixture into pan; smooth top. Cover; freeze until firm, about 45 minutes. Gently pour vanilla mixture over blueberry and smooth top. Freeze until firm 45 minutes. Gently pour strawberry on top; smooth top. Freeze until firm, about 45 minutes.

Uncover semifreddo. Using plastic wrap as an aid, lift from mold. Invert onto a chilled platter; peel off plastic. Slice crosswise.

Serves: 10

Adapted from Bon Appetit, June 2011 (with pistachio instead of blueberries)

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