VANILLA BEAN SEMIFREDDO
Yield: About 3 cups (½ cup per serving)
Prep Time: 10 minutes
Cook Time: 7 minutes
Inactive Time: 6 to 8 hours
2 large eggs
3 large egg yolks
⅔ cup powdered erythritol-based sweetener, divided
1 tablespoon vodka (optional)
½ vanilla bean
1⅓ cups heavy whipping cream
½ teaspoon vanilla extract
SWEETENER OPTIONS:
You can use any sweetener you like in this recipe.
1. Place the eggs, egg yolks, and ⅓ cup of the sweetener in a heatproof bowl set over a pan of barely simmering water. Whisk continuously until the mixture thickens, 5 to 7 minutes. Remove the bowl from the pan and let the mixture cool to lukewarm, whisking frequently.
2. Whisk in the vodka, if using. Slice the vanilla bean open lengthwise and scrape out the seeds using a sharp knife. Stir the vanilla seeds into the egg mixture.
3. In a large bowl, use an electric mixer to whip the cream with the remaining ⅓ cup of sweetener and the vanilla extract until it holds stiff peaks. Add the egg mixture to the whipped cream and gently fold in until no streaks remain.
4. Transfer the mixture to an airtight container and freeze until firm, 6 to 8 hours.
STORAGE INSTRUCTIONS: This semifreddo will last for up to 6 weeks in your freezer—possibly longer, but I wouldn’t know, as we always eat it much faster!
TIPS: The addition of a little alcohol, like vodka, keeps the semifreddo from getting too icy in the freezer. After 24 hours in the freezer, the ice cream will be very hard, but 15 minutes on the counter will allow it to soften enough for serving.
If you don’t have vanilla beans, you can simply add another ½ teaspoon of vanilla extract to the whipped cream in Step 3.
NUTRITIONAL INFORMATION
CALORIES: 245 | FAT: 22.2g | PROTEIN: 4.5g | CARBS: 2g | FIBER: 0g | ERYTHRITOL: 26.5g
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