Vanilla Bean Olive Oil Semifreddo

Prep Time: 30 min
Inactive Time: 8 hr
Cook Time: 10 min
Total Time: 8 hr 40 min
Servings: 10 or more
  • 1 cup Filippo Berio 100% Italian Organic Extra Virgin Olive Oil (approx.)
  • 1 1/2 cups heavy cream
  • 1 cup granulated sugar
  • 8 egg yolks
  • 2 vanilla beans, split and scraped
      • Line 8- x 5-inch loaf pan with enough parchment paper to overhang edges. Set aside.
      • Using electric mixer, whip cream to medium peaks; refrigerate. In separate bowl, using electric hand mixer, beat together sugar, egg yolks and vanilla bean seeds. Place bowl in hot water bath; beat until light and fluffy and temperature registers 165ºF on instant-read thermometer.
      • Remove bowl from hot water bath. Place bowl on stand mixer; using whisk attachment, beat until thickened and light in color. Whisk in olive oil until emulsified; gently fold in whipped cream. Spoon mixture into prepared pan. Freeze for at least 8 hours or overnight.



    Appetizers & Snacks

    Ingredient: Eggs

    Cooking Method: Bake

    World Cuisine: Italian

    Product: Italian Organic

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