Blueberry Swirl Semifreddo

1. 1

   Combine 3 cups blueberries, water, sugar, lemon zest and juice, and vanilla in a medium saucepan. Bring to a boil over high; reduce to medium-low, and simmer until slightly thickened, about 20 minutes. Pour mixture through a fine wire-mesh strainer into a bowl, pressing gently on solids; discard solids. Let cool to room temperature. Reserve 1/2 cup blueberry sauce for Step

2. 2

   Remove the vanilla ice cream from the freezer, and thaw at room temperature 20 minutes. Stir together the cooled blueberry sauce and partially thawed ice cream in a large bowl, leaving some large pieces of frozen ice cream.

3. 3

   Whip the heavy cream to stiff peaks. Gently fold whipped cream into blueberry mixture, and swirl gently with a knife. Pour into a 9- x 5-inch loaf pan. Cover and freeze 6 hours or overnight.

4. 4

   To serve, run each side of loaf pan under hot water. Run a knife around the edge of the loaf pan, and turn out onto a cutting board. Cut into 3/4-inch-thick slices; place on serving plates. Top with remaining 1 cup blueberries and reserved 1/2 cup sauce; serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.