This tasty recipe is a combination of my previous recipes where the result is a sweet dessert perfect for the summer! The semifreddo would have to be prepared at least the night before you want to enjoy this dessert. You can prepare each recipe and combine them all together for a sweet crepe that can help you cool down during the hot summer!
This is the first ice cream I’ve ever made if you don’t count frozen popsicles and it’s way more delicious. It’s a rich treat that is bursting with lemon and sweet goodness. Lemon Semifreddo with Blueberries defines how to enjoy a frozen dessert during the hot summer with crisp lemons and fresh sweet blueberries. My family also loved it with Chai making “mm MMM” noises when he first tried it (music to a chef’s ears!) I hope you will also enjoy making eating this very tasty dessert this summer! 😊
Line a metal loaf pan (9x5x3 inches) with
plastic wrap and leave enough wrap hanging outside the pan. Spread the walnuts
on the bottom of the pan.
Over a pot of simmering water on medium-low heat,
set a metal bowl on top and whisk sugar, egg yolks, lemon juice, lemon peel,
and sea salt inside for approximately 7 minutes or until the egg mixture turns thick
Remove the bowl from the heat and continue to
whisk egg mixture in an electric mixer for 6 minutes on medium-high speed or
until double the volume. Set aside.
In an electric mixer, whisk heavy cream until
soft peaks form. Gently fold heavy cream into the egg mixture. Pour the mixture
into the metal pan, cover the pan, and freeze for at least 8 hours or
Using the plastic wrap that was hanging outside
the pan, gently place the semifreddo upside down onto a large plate. Serve
immediately decorated with blueberries.