Blueberry Semifredo

1. 1

   In a medium saucepan, combine the blueberries, sugar and allspice, and simmer over moderate heat for 5 minutes or until lightly thickened.

2. 2

   Cool to room temperature.

3. 3

   Meanwhile, in a small saucepan, whisk the milk into the flour.

4. 4

   Cook, stirring, for 5 minutes or until the mixture is lightly thickened.

5. 5

   Cool to room temperature and then transfer to a food processor.

6. 6

   Add the ricotta, sour cream, honey and vanilla, and process until smooth.

7. 7

   Transfer to a bowl and fold in 2 cups of the blueberry sauce.

8. 8

   (Refrigerate remaining sauce until serving time).

9. 9

   Line a 9 by 5 inch loaf pan with plastic wrap, leaving a 2 inch overhang.

10. 10

    Spoon the blueberry ricotta mixture into the pan, smoothing the top.

11. 11

    Cover with plastic wrap and freeze for 4 hours.

12. 12

    To serve, let stand for 30 minutes at room temperature, then Unmold onto a serving platter.

13. 13

    Cut into slices and serve with the reserved sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.