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    Home > Blog > Ice Cream > Blueberry Vanilla Honey Swirl Semifreddo

    Blueberry Vanilla Honey Swirl Semifreddo

    by Teri Lyn Fisher · Published: Aug 16, 2019 · Modified: Jun 6, 2020

    Jump to Recipe

    A close up of blueberry vanilla honey swirl semifreddo with ice cream scoop.

    I love when we can make stuff that is easy to make pretty. Adding swirls is easy! And it makes this semifreddo beautiful! And it takes no talent to make these swirls. That is why I love when recipes like this one exist. Semifreddo is like making ice cream but so much easier. It’s also delicious and needs nothing else unless you want to add a waffle cone situation. I would approve of that addition. Ok recipe below, all the ingredients are simple – nothing crazy. Make this and then eat it while watching Pen15 on hulu because it’s my favorite new show ever ever ever.

    Blueberry vanilla honey swirl semifreddo with ice cream scoop.

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    A close up of blueberry vanilla honey swirl semifreddo with ice cream scoop.

    Blueberry Vanilla Honey Swirl Semifreddo

    5 from 1 vote
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 20 minutes mins
    Cook Time: 35 minutes mins
    Freeze: 6 hours hrs
    Servings: 8

      INGREDIENTS  

    blueberry compote

    • 1 pint blueberries, divided
    • ½ cup sugar
    • ½ teaspoon tapioca starch
    • ½ lemon, juiced

    vanilla-honey semifreddo

    • ½ teaspoon unflavored gelatin powder
    • 6 tablespoons cold water, divided
    • ½ cup plus 1 tablespoon honey
    • ¼ cup sugar
    • ¼ teaspoon salt
    • 1 ½ teaspoons vanilla paste or extract
    • 6 large egg yolks, lightly beaten
    • 1 cup heavy cream, whipped to stiff peaks

      INSTRUCTIONS  

    • Blueberry Compote: Place all but ½ cup blueberries, sugar, starch and lemon juice into a saucepan and lightly simmer over medium-low heat for about 15 minutes, stirring and lightly crushing blueberries as the mixture cooks down.
    • Strain blueberry mixture and return strained liquid back to saucepan with remaining blueberries. Gently simmer for 5 to 7 minutes, stirring occasionally. Set aside and allow compote to cool.
    • Sprinkle gelatin over 2 tablespoons water and bloom.
    • Combine remaining water, honey, sugar, and salt into a saucepan and bring to a boil. Continue to boil until mixture reaches about 288˚F.
    • Beat yolks together in a stand mixer (with a whisk attachment), until light and fluffy. With the motor running, slowly drizzle hot honey mixture into the yolk mixture and beat together until completely combined. Add gelatin mixture to the used saucepan to melt the gelatin. Pour mixture into the stand mixer along with the vanilla paste/extract and beat together.
    • Fold in ⅓ of the whipped cream until fully incorporated. Fold in the remaining whipped cream until light and fluffy.
    • In a quart container add ⅓ of semifreddo mixture. Dot with 1/3 of the blueberry compote and swirl compote into semifreddo. Repeat in layers until all semifreddo and blueberry compote has been used.
    • Cover with plastic wrap and place in freezer for at least 6 hours. Serve once frozen.

      NOTES  

    • *Makes 1 quart Semifreddo
    Calories: 321kcal Carbohydrates: 47g Protein: 3g Fat: 15g Saturated Fat: 8g Cholesterol: 179mg Sodium: 93mg Potassium: 102mg Fiber: 2g Sugar: 43g Vitamin A: 653IU Vitamin C: 10mg Calcium: 42mg Iron: 1mg

    August 16, 2019 / 1 Comment

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

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    August 16, 2019 / 1 Comment

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      5 from 1 vote (1 rating without comment)

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    1. Sabrina

      August 19, 2019 at 6:15 pm

      gorgeous and timely dessert since I’ve been looking for something new to serve as a special treat, thank you

      Reply

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