Here’s another decadent I-scream-you-scream-we all scream for ice-cream recipe! More of the good stuff that I can’t and won’t ever get enough of. Just like my Strawberry and White Chocolate Semifreddo, this Fig, Honey and Roasted Almond Semifreddo doesn’t require a fancy machine or any advanced technical kitchen skills. All you need is a sunny day, 45 minutes, and a love of the glorious goodness that is ice cream.
This seductively exotic flavour combination is pretty spectacular too, and by using fig jam I’ve saved you the task of caramelising your own figs, or spending all your precious cash money on fresh ones! So winner winner winner I’m eating ice cream for dinner. I hope you enjoy this one as much as I did. I actually rather miss it. Damn. Might have to get cracking on another batch!
Fig, Honey and Roasted Almond Semifreddo
Preparation Time: 45 minutes
Total Time: at least 7 hours including freezing time
Adapted from this basic Donna Hay recipe.
- 100 g whole raw almonds
- 200 g good quality caramelised fig jam
- 500 mL thickened pouring cream
- 3 whole eggs
- 2 egg yolks
- 220 g caster sugar
- 1 teaspoon vanilla bean paste
- 2 tablespoons honey
- Preheat the oven to 180°C/350°F fan-forced. Spread the almonds over a lined baking tray, and roast for 5 minutes. Remove from the oven and leave to cool. Meanwhile, stir the fig jam in a saucepan over low heat for 5 minutes, until it has loosened slightly. Set aside while you make the semifreddo.
- Whisk the cream on medium speed for a few minutes until soft peaks form. Cover and refrigerate.
- Whisk the eggs, egg yolks, sugar, vanilla and honey on medium speed for 6-8 minutes until thick, pale and creamy. Meanwhile, half-fill a medium sized pot with water and bring to a gentle boil.
- Transfer the egg mixture to a heatproof bowl, place over the hot water, and continue to whisk by hand (or on low speed with a hand-held electric whisker) for another 4-5 minutes. Keep the mixture moving; if it sits still in the heat the eggs may start to cook! Once thickened, remove the mixture from the heat and leave to cool for 5 minutes.
- Roughly chop the cooled almonds, and add them all at once to the egg mixture with the whipped cream. Fold everything through very gently with a rubber spatula. Smooth out any lumps of cream, but handle the semifreddo carefully so it doesn’t lose too much volume.
- Pour the mixture into a 2L capacity loaf tin, or similar. Dollop the fig jam sporadically over the semifreddo, then use a teaspoon to gently swirl it through. Smooth the surface, cover tightly with plastic wrap, and freeze for at least 6 hours or until firm.
- Remove the semifreddo from the freezer 10 minutes prior to serving!
Store the semifreddo covered in the freezer for up to 2 weeks.