Vanilla Bean Semifreddo Swirled with Jam Recipe on Food52

Summer

Vanilla Bean Semifreddo Swirled with Jam

August 20, 2019
0 Ratings
Author Notes

This was an invention of necessity - my kitchen had no ice cream maker. It was really hot, and I was really hungry. The base recipe is simple so you can swirl in chocolate chunks, fresh fruit, or my favorite - homemade strawberry jam. It's not molded like a typical semifreddo, because I like to be able to scoop it like ice cream. —Erin Jeanne McDowell

  • Serves 4-6
Ingredients
  • 3 eggs
  • 2 egg yolks
  • 1 vanilla bean, halved and scraped
  • 1 cup sugar
  • 1 1/2 cups heavy cream, whipped to medium peaks
  • strawberry or other jam, to taste
In This Recipe
Directions
  1. In the bowl of an electric mixer, whisk the eggs, yolks, vanilla, and sugar to combine. Place over a double boiler and heat until the sugar dissolves and the mixture reads 160 degrees on a thermometer.
  2. Transfer to the mixer and whip on medium high speed until pale and very thick, 4-5 minutes.
  3. Pour the mixture into a 13x9 casserole dish. Transfer to the freezer. It will take 2-4 hours for it to set completely. Fold gently 2-3 times while it is freezing. When it is almost frozen, generously dollop jam around the semifreddo. Use the blade of a butter knife to swirl it in. Freeze until ready to serve.
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  • sexyLAMBCHOPx
    sexyLAMBCHOPx
  • Paula and Ed Rupert
    Paula and Ed Rupert
  • Chris Lynch
    Chris Lynch
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, is out on November 10th, 2020.

    3 Reviews

    Paula A. August 20, 2013
    Somehow I missed what to do with the whipped cream
     
    Chris L. May 8, 2020
    It isn't mentioned. Fold it into whipped egg mixture before freezing.
     
    sexyLAMBCHOPx June 3, 2013
    Reads awesome and love you can do this w/o an ice cream maker. Instead of jam, I will try with peanut butter. Thanks!