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Blackberry Hazelnut Semifreddo Recipe

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This blackberry hazelnut semifreddo recipe has all the richness of a custard-based ice cream, but doesn't need churning. Recipe courtesy Carolyn of All Day I Dream About Food.

Servings: 8

Active time: 25 minutes

Total time:


  • 4 Davidson's Safest Choice® pasteurized egg yolk(s)
  • 1 Davidson's Safest Choice® pasteurized egg(s)
  • 6 Tbsp powdered sweetener, divided use
  • 1 1/2 Tbsp hazelnut liqueur or 1 tsp hazelnut extract
  • 1 1/3 c whipping cream
  • 1 c blackberries, divided use
  • 3/4 c toasted chopped hazelnuts, divided use


  1. Grease a 9x5 inch loaf pan and line with two pieces of parchment paper so pan is covered and the edges of parchment overhang the sides.
  2. Set heatproof bowl over a pan of barely simmering water. Add egg, egg yolks, and 2 tablespoons sweetener and cook, whisking continuously, until thickened, about 5 to 7 minutes. Remove bowl from over pan and cool egg mixture to lukewarm, whisking frequently. Whisk in liqueur or extract.
  3. Whip cream with remaining sweetener in large bowl until stiff peaks form. Fold one large scoop of whipped cream into the egg mixture to lighten. Then gently fold egg mixture back into whipped cream until no streaks remain.
  4. Stir in 3/4 cup blackberries and 1/2 cup chopped hazelnuts. Spread mixture in prepared loaf pan and freeze until firm, at least 8 hours or overnight.
  5. Run spatula between pan and parchment paper. Invert semifreddo onto serving platter and peel off parchment. Top with remaining blackberries and hazelnuts and cut into 1 inch slices.

by Lina Juvonen on 07/13/16

Nutrition Facts

Serving Size (1/8 of recipe)
Total Servings 8

Amount Per Serving:

Nutrition Category Amount
Calories 250
Calories from Fat 220
Total Fat 24g (37% DV)
Saturated Fat 11g (55% DV)
Trans Fat 0g
Cholesterol 170mg (57% DV)
Sodium 30mg (1% DV)
6g (2% DV)
Dietary Fiber 2g (8% DV)
Sugars 1g
Protein 5g
Vitamin A 15%
Vitamin C 8%
Calcium 6%
Iron 6%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.