Blueberry Semifredo

Eat Well Stay Well

• Ready In: 15 mins
• Serves: 8

Ingredients

• 4  cups blueberries
• 1⁄2 cup sugar
• 1⁄8 teaspoon allspice
• 1  cup milk
• 1  tablespoon flour
• 15  ounces ricotta cheese
• 1⁄3 cup sour cream
• 1⁄4 cup honey
• 3⁄4 teaspoon vanilla extract

Directions

1. In a medium saucepan, combine the blueberries, sugar and allspice, and simmer over moderate heat for 5 minutes or until lightly thickened. Cool to room temperature.
2. Meanwhile, in a small saucepan, whisk the milk into the flour. Cook, stirring, for 5 minutes or until the mixture is lightly thickened.
3. Cool to room temperature and then transfer to a food processor. Add the ricotta, sour cream, honey and vanilla, and process until smooth.
4. Transfer to a bowl and fold in 2 cups of the blueberry sauce. (Refrigerate remaining sauce until serving time).
5. Line a 9 by 5 inch loaf pan with plastic wrap, leaving a 2 inch overhang.
6. Spoon the blueberry ricotta mixture into the pan, smoothing the top.
7. Cover with plastic wrap and freeze for 4 hours.
8. To serve, let stand for 30 minutes at room temperature, then Unmold onto a serving platter. Cut into slices and serve with the reserved sauce.