Strawberries and Cream Semifreddo

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Serves 8.

All you need:

4 egg yolks
3/4 c. Hy-Vee sugar, divided
1 1/2 c. Hy-Vee whole milk
1/2 tsp Hy-Vee vanilla extract
8 oz Hy-Vee frozen unsweetened strawberries, thawed (about 1-1/2 c.)
2 c. heavy whipping cream, divided
2 c. sliced fresh strawberries
1/4 c. coarsely chopped pistachios
Additional fresh strawberries, for garnish

All you do:

Line a 9-by-5-inch loaf pan with plastic wrap; set aside.
In a medium saucepan, whisk egg yolks and 1/2 cup sugar. Stir in whole milk. Cook and stir over medium heat just until mixture coats the back of a spatula. Do not boil. Place saucepan in a large bowl of ice water and stir frequently until mixture is cool. Stir in vanilla.
Puree thawed strawberries and 2 tablespoons sugar in a food processor; strain mixture into a bowl, discarding seeds. Set aside.
In a mixing bowl, beat 1 cup whipping cream and 1 tablespoon sugar until stiff peaks form. Gently fold egg mixture into whipped cream. Fold 1-1/3 cups cream mixture into strained strawberries. Spread berry mixture in bottom of prepared pan. Freeze for 2 hours.
Meanwhile, stir fresh sliced strawberries into remaining cream mixture. Cover and chill while first mixture is freezing. After 2 hours, spread mixture over frozen layer. Cover and freeze for 6 to 24 hours.
Just before serving, invert loaf onto a serving platter; remove plastic wrap. In a mixing bowl, beat remaining 1 cup whipping cream and remaining 1 tablespoon sugar until stiff peaks form. Spread whipped cream over loaf. Sprinkle pistachios on top. If desired, garnish with additional strawberries.

Nutrition information per serving:
Calories: 380
Carbohydrate: 30g
Cholesterol: 180mg
Dietary Fiber: 2g
Fat: 28g
Protein: 5g
Saturated Fat: 16g
Sodium: 45mg
Sugars: 25g
Trans fats: 0.5g

Daily nutritional values:
20% vitamin A
60% vitamin C
10% calcium
4% iron