Author Notes
I am often looking for frozen treats which don't require an ice cream maker, simply because I don’t have one. Researching for this weeks contest I found a recipe “Iced Maple Cream” on Bon Appétit website. It is an incredibly delicious and easy recipe, which is made using a classic Semifreddo technique, that is why I call it so. I only added orange segments and zest, Sweet Vermouth, lemon and orange juices to the recipe and whipped the cream to stiff picks, although, in the original recipe was recommended to soft picks. —Kukla
Ingredients
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• 3 cups fresh blueberries or mixed berries
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• Zest, segments and juice of 1 orange
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• 1 tablespoon fresh lemon juice
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• 2 tablespoons Maple sugar or 1/4 cup packed light-brown sugar
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• 3 tablespoons Sweet Vermouth, divided
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• 3 large egg yolks
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• 3/4 cup chilled whipping cream, divided
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• 1/4 cup pure maple syrup
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• 1/4 teaspoon maple or 1 teaspoon vanilla extract
Directions
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In a medium bowl, combine blueberries, sugar, orange segments, 1 tablespoon Vermouth and both juices; set aside.
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Whisk yolks, 1/4 cup cream, maple syrup and the remaining 2 tablespoons Vermouth in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until candy thermometer registers 175°F, about 5 minutes. Remove bowl from the double boiler. Using electric mixer, beat mixture until cool and thick, about 5-6 minutes.
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Whip remaining 1/2 cup cream and maple or vanilla extract in a large bowl on high until stiff peaks form, about 2 minutes. Fold whipped cream into yolk mixture. Transfer to a shallow food container, smooth the top. Cover and freeze until firm, at least 8 hours or overnight. Can be made ahead up to 1 week.
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To serve: Divide berries among serving bowls; top with a scoop of Maple Semifreddo and spoon some macerating liquid over the top.
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Note: Lighter in flavor Grade A maple syrup or more robust Grade B will work in this recipe.
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