Toasted Vanilla Bean Semifreddo Recipe

For the Toasted Vanilla Bean Semifreddo

1. 1

   Prepare the Vanilla Base

   In a medium saucepan, combine the heavy cream and the seeds scraped from the vanilla beans. Heat over medium heat until just simmering.

2. 2

   Whisk Egg Yolks

   In a separate bowl, whisk together the egg yolks and sugar until pale and thick.

3. 3

   Combine Mixtures

   Slowly pour the hot cream mixture into the egg yolks while whisking continuously to temper the eggs. Return the mixture to the saucepan.

4. 4

   Cook the Mixture

   Cook over low heat, stirring constantly until the mixture thickens and coats the back of a spatula (about 5-7 minutes). Do not let it boil.

5. 5

   Cool and Whip

   Remove from heat and let it cool to room temperature. In a separate bowl, whip the remaining heavy cream to soft peaks and fold it gently into the cooled mixture.

6. 6

   Freeze

   Pour the mixture into a loaf pan lined with plastic wrap. Cover and freeze for at least 6 hours or until firm.