Francisco Migoya

Vanilla Semifreddo

Preparation info
    • Difficulty

      Easy

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Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

  • 200 g / 7.05 oz Tahitian vanilla pods
  • 2.54 kg / 5

Method

  1. Split and scrape the vanilla pods and combine them with 1 kg / 2 lb 3.27 oz of the cream. Bring to a boil, cover, and steep for 2 hours, stirring occasionally.
  2. Str