Strawberry and Vanilla Bean Semifreddo
Ingredients
1 whole vanilla bean
1¼ pounds strawberries, trimmed and chopped, divided
¼ cup plus 1 teaspoon granulated sugar, divided
2 cups cold heavy cream
1 cup sweetened condensed milk
¼ teaspoon kosher salt
30 vanilla cookies, such as Nilla wafers
Nutrition
Calories 440
Fat 28g
Sat Fat 16g
Cholesterol 85mg
Sodium 180mg
Protein 6g
Carbohydrate 45g
Sugar 38g
Fiber 2g
Iron 1mg
Calcium 169mg
Directions
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.
Add ? 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.
Wrap pan with plastic and freeze until firm, at least 8 hours.
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.
Remove pan from freezer and let stand a few minutes at room temperature before slicing. Serve topped with berries and their juices.
Yields: Serves 8
