Strawberry and Vanilla Bean Semifreddo

strawberry-vanilla-semifreddo
Photo by J Muckle
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  • Serves 8
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    Nutritional Information

    Per Serving

    • Calories 440 calories
    • Fat 28 g
    • Sat Fat 16 g
    • Cholesterol 85 mg
    • Sodium 180 mg
    • Protein 6 g
    • Carbohydrate 45 g
    • Sugar 38 g
    • Fiber 2 g
    • Iron 1 mg
    • Calcium 169 mg

Split the vanilla bean in half lengthwise using a sharp paring knife. Run the dull side of the knife down the length of each half, scraping the seeds into a small saucepan. Add 1 lb. of the strawberries and ¼ cup sugar and cook over medium heat, pressing the fruit with the back of a spoon and stirring often, until the mixture is syrupy and the fruit has broken down, about 10 minutes. Let the mixture cool completely.

Line a 9x5 inch loaf pan with plastic wrap, leaving a two-inch overhang on all sides. Using an electric mixer, whip the cream until soft peaks form, 2 to 3 minutes.

Transfer the strawberry mixture to a large bowl. Stir in the condensed milk and salt. Fold in the whipped cream.

Ingredients

  1. Check 1 whole vanilla bean
  2. Check pounds strawberries, trimmed and chopped, divided
  3. Check ¼ cup plus 1 teaspoon granulated sugar, divided
  4. Check 2 cups cold heavy cream
  5. Check 1 cup sweetened condensed milk
  6. Check ¼ teaspoon kosher salt
  7. Check 30 vanilla cookies, such as Nilla wafers

Directions

  1. Split the vanilla bean in half lengthwise using a sharp paring knife. Run the dull side of the knife down the length of each half, scraping the seeds into a small saucepan. Add 1 lb. of the strawberries and ¼ cup sugar and cook over medium heat, pressing the fruit with the back of a spoon and stirring often, until the mixture is syrupy and the fruit has broken down, about 10 minutes. Let the mixture cool completely.
  2. Line a 9x5 inch loaf pan with plastic wrap, leaving a two-inch overhang on all sides. Using an electric mixer, whip the cream until soft peaks form, 2 to 3 minutes.
  3. Transfer the strawberry mixture to a large bowl. Stir in the condensed milk and salt. Fold in the whipped cream.
  4. Add ⅓ of the strawberry mixture (about 1½ cups) to the loaf pan, then top with half of the cookies. Repeat process and top with remaining strawberry mixture.
  5. Wrap pan with plastic and freeze until firm, at least 8 hours. 
  6. Combine remaining ¼ lb. strawberries and 1 teaspoon sugar in a small bowl. Set aside for 30 minutes, until berries are syrupy and have released their juices. 
  7. Remove pan from freezer and let stand a few minutes at room temperature before slicing. Serve topped with berries and their juices.