Summer

Vanilla Bean Semifreddo Swirled with Jam

June  3, 2013
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 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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Review
I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.