I decided to forgo the ice cream maker and use a different method and an unusual ingredient to make a semifreddo - after all, semifreddo doesn't sound nearly as cold as ice-cream.
The unusual ingredient is Sheep-milk Yoghurt - and it's used to make the Blackberry Semifreddo and the Sheep-milk custard that accompanies this creation.
120 grams Blackberries, if frozen let them soften slightly before using
60 grams icing sugar
120 grams Sheep-milk Yoghurt
150mls cream, whipped until soft peaks form
Place the blackberries, icing sugar and yoghurt into a blender and process until smooth. Gently fold this into the whipped cream until mixed through. Pour this into a plastic-wrap lined shallow tin and place in the freezer until it begins to harden, between 1-2 hours.
Scoop the mixture back into the blender and process until smooth. Pour this into a plastic wrapped shallow tin and return to the freezer until completely set (6 hours or overnight).
The simplest way of using the semifreddo is to just cut it into thick slices and serve as is.
The dish I made for SHF consists of Filo Pastry discs sandwiching semifreddo cylinders and a fresh blackberry "jam" - it sits on a bed of Sheep-milk Yoghurt Custard and the hearts are made from blackberry juice.
Filo Pastry Discs
1 sheet Filo Pastry
Lay out the sheet of filo and brush half with melted butter before dusting it with icing sugar. Fold in half and brush with butter and dust with icing sugar again. Fold again and repeat with butter/icing sugar, before folding one last time. Cut out the discs using the same size cutter that was used to form the semifreddo cylinders.
Cook in a preheated 180°C/350°F oven until lightly golden. If you prefer the discs to be perfectly flat then cover the discs with baking paper before weighing them down with another baking dish. You need to be really careful as they tend to cook a lot more quickly.
Blackberry "jam"I took a handful of frozen blackberries and placed them in a small saucepan with a tablespoon of water, over a medium heat. Let them cook without boiling until the berries have softened, add a little icing sugar (to taste) and stir in, mashing the berries as you do. Cook this over a low heat until the mixture begins to thicken and looks syrupy. Cool before using.
Sheep-milk Yoghurt CustardThis was simply made by replacing milk with sheep-milk yoghurt in your favourite custard recipe.