#FoodieExtravaganza: The Bees' Knees Semifreddo

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. This month - I am hosting - I invited bloggers to come up with creative ice cream creations.

So during this first full month of summer, it's all about ice cream. But I think that can include gelato, semifreddo, and even popsicles. Go wild!

We hope you all enjoy our delicious frozen creations this month and come back to see what we bring for you next month.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza.  We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

Here's the Scoop!

• Chocolate Decadence Ice Cream by A Day in the Life on the Farm
• Chocolate Malted Whopper Ice Cream by My Daylights
• Crushed Pineapple Ice Cream by Food Lust People Love
• Custard Cream & Strawberry Swirl No Churn Ice Cream by Baking in Pyjamas
• Éma’a (Syrian Ice Cream) by Tara's Multicultural Table
• Fruity Fruit Popsicles by The Freshman Cook
• Lemon Basil Ice Cream by Our Good Life
• Lemongrass Ginger Coconut Ice Cream by The Joyful Foodie
• Maple Bacon Ice Cream by Cooking With Carlee
• No-Churn Chopped Macaron Vanilla Bean Ice Cream by Rhubarb and Honey
• No Churn Mint Chocolate Chip Ice Cream by Fearlessly Creative Mammas
• No Churn Reese's Chocolate Peanut Butter Ice Cream by NinjaBaker.com
• Oat and Dulce de Leche Swirl Ice Cream by Passion Kneaded
• Peach Cobbler Ice Cream by Cherishing a Sweet Life
• Rhubarb Ice Cream by From Gate to Plate
• Root Beer Barrel Ice Cream by Cindy's Recipes and Writings
• Tahini and Lemon Curd Ice Cream by Sew You Think You Can Cook
• The Bees' Knees Semifreddo by Culinary Adventures with Camilla

The Bees' Knees Semifreddo

I decided to attempt my first semifreddo. It literally means half-cold...and because I procrastinated till the last possible day to make and post this, my time was short and it was a little less than half-cold. But, according to my taste-testers, it was delicious nonetheless! I love the combination of sage and honey, so I had the Enthusiastic Kitchen Elf pluck a few different sages from his garden for me.

Ingredients

• 3/4 t unflavored gelatin
• 6 T warm water
• 1-1/2 C organic heavy whipping cream
• 3 to 4 fresh sage leaves, thinly sliced
• 5 T sage honey
• 3 T organic granulated sugar
• 1/4 t salt (I used fleur de sel)
• 6 large egg yolks
• honeycomb for serving

Procedure

Sprinkle gelatin over 2 T water in ramekin and let stand to soften. In a large mixing bowl, beat whipping cream until it holds peaks. Then chill while you prepare the remaining steps.

Stir together honey, sugar, salt, sage leaves and remaining water in medium saucepan.

Bring to a boil over moderate heat, stirring occasionally until the sugar is completely melted. Then boil, without stirring, until mixture reaches 238°F on a thermometer, approximately 4 to 5 minutes.

Beat egg yolks in a medium bowl until they are thickened and pale, approximately 2 to 3 minutes. Carefully pour the hot honey mixture in a slow, steady stream into the yolks. Immediately add gelatin mixture to the hot honey and eggs, swirling until dissolved. Continue to beat until mixture is pale, thick, and completely cool, approximately 4 to 5 minutes.

Fold whipped cream into honey mixture with a rubber spatula until just combined.

Place mixture into a plastic-lined bowl and freeze for at least 4 hours before serving. Six would have been better. Maybe next time my batch will be fully frozen.