Quick Blueberry Vanilla Honey Swirl Ice Cream
This Blueberry Vanilla Honey Swirl Semifreddo is an elegant frozen dessert that combines fresh blueberry compote with a rich honey-vanilla custard base. Light, creamy, and beautifully layered, it requires no ice cream maker and is perfect for special occasions or everyday enjoyment.
Equipment
- 1 Stand mixer with whisk attachment
- 1 Heavy-bottomed saucepan
- 1 Fine mesh strainer
- 1 Quart-sized freezer-safe container
- 1 Rubber spatula
Ingredients
For the Blueberry Compote:
- 1 pint blueberries divided
- ½ cup sugar
- ½ teaspoon tapioca starch
- ½ lemon juiced
For the 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
- 1½ teaspoons vanilla paste or extract
- 6 large egg yolks lightly beaten
- 1 cup heavy cream whipped to stiff peaks
Instructions
- Prepare the Blueberry Compote: In a medium saucepan, combine all but ½ cup of the blueberries, sugar, tapioca starch, and fresh lemon juice. Cook over medium-low heat, stirring occasionally, gently crushing the berries as they soften. Simmer this mixture for about 15 minutes until it thickens and the flavors meld. Once done, strain the compote through a fine mesh sieve to remove seeds and pulp, returning the smooth liquid back to the saucepan. Add the reserved blueberries and simmer gently for another 5 to 7 minutes, stirring now and then. Set aside and allow the compote to cool completely.
- Bloom the Gelatin: Sprinkle the gelatin powder evenly over 2 tablespoons of cold water and let it sit for about 5 minutes. This process softens the gelatin, preparing it for melting.
- Make the Honey Syrup: In a separate heavy-bottomed saucepan, combine the remaining 4 tablespoons of water, honey, sugar, and salt. Bring this mixture to a boil over medium heat, then continue boiling until the syrup reaches approximately 288°F (140°C) on a candy thermometer. This creates a thick, rich honey syrup essential for the custard base.
- Whisk the Egg Yolks: Using a stand mixer fitted with the whisk attachment, beat the egg yolks on medium-high speed until they turn pale and fluffy, increasing in volume. With the mixer running, slowly drizzle the hot honey syrup into the egg yolks, mixing continuously to temper and combine them smoothly.
- Incorporate Gelatin and Vanilla: Return the bloomed gelatin to the warm honey syrup saucepan and stir gently over low heat until fully dissolved. Pour this mixture into the egg yolk mixture, then add the vanilla paste or extract. Continue beating until all ingredients are thoroughly blended and the custard is smooth.
- Fold in the Whipped Cream: Carefully fold one-third of the whipped cream into the custard mixture using a rubber spatula, blending gently to lighten the texture. Then fold in the remaining whipped cream until the semifreddo base is airy and uniform in consistency.
- Assemble the Semifreddo: In a quart-sized freezer-safe container, spoon a third of the semifreddo mixture.Add dollops of one-third of the cooled blueberry compote over the semifreddo, then use a knife or skewer to swirl the compote into the cream. Repeat layering and swirling with the remaining semifreddo and blueberry compote until all components are used.
- Freeze and Serve: Cover the container tightly with plastic wrap or a lid and place it in the freezer for at least 6 hours, preferably overnight, to allow the semifreddo to set fully. Before serving, let it sit at room temperature for a few minutes to soften slightly for easier scooping.
Notes
- For best results, use fresh, ripe blueberries to maximize flavor and natural sweetness in the compote.
- Blooming the gelatin properly is key to achieving a smooth texture; avoid skipping this step.
- Monitoring the syrup temperature with a candy thermometer ensures the right consistency for the custard base.
- Folding whipped cream gently preserves the semifreddo’s signature lightness—overmixing can cause it to deflate.
- This dessert can be made up to 2 days ahead, stored covered in the freezer. Allow it to thaw slightly before serving to bring out the creamy texture.
