Spiced Honey Semifreddo with Dried Fruit and Almonds

We saw this on Food Network one night and I was dying to make it. Christmas Eve dinner seemed like the right occasion to give a whirl. I loved it! April and everyone else was just okay with it, so I guess it isn't an instant hit with everyone. I'm gonna experiment with this base a little bit, I bet I can find a variation everyone will be all over. Thanks Tyler Florence.

Spiced Honey Semifreddo with Dried Fruit and Almonds

Base

2 1/2 cups milk
6 large egg yolks
2/3 cup sugar
1 teaspoon vanilla extract
1 tablespoon amaretto liqueur (or almond extract)
1/2 cup chopped almonds
1 1/2 cups heavy cream

Spiced Honey:
6 figs, fresh or dried, cut into quarters
6 dates, pitted and chopped
1/2 cup honey
1/4 cup water
1 lemon , juiced
1 cinnamon stick
Amaretto cookies, for garnish

Pour the milk into a saucepan and bring just to a boil over medium-high heat.
In a large bowl, whisk together the egg yolks and the sugar until the sugar starts to dissolve and the yolks turn light yellow, about 3 minutes. Gradually whisk in the hot milk, adding it in a thin stream at first so as not to cook the yolks, and then more quickly. Return the mixture to the saucepan and cook over low heat, without boiling, until the mixture thickly coats the back of a spoon, 4 to 5 minutes. Remove from the heat and stir in the vanilla and amaretto. Refrigerate until cool (or chill in a water bath).

Preheat the oven to 350 degrees F. Spread the almonds on a baking sheet and toast until golden and fragrant, 7 to 10 minutes.


When the custard is cold, whip the cream to stiff peaks and fold into the custard along with the toasted almonds. Scrape the mixture into a 9 by 5-inch loaf pan, cover and freeze until firm.


Meanwhile, put the figs, dates, honey, water, lemon juice, and cinnamon stick in a small saucepan and set it over medium heat. Bring to a simmer and cook for about 10 minutes until the fruit is soft. Let cool slightly, then remove the cinnamon stick.


To serve, dip the bottom of the loaf pan in a bowl of hot water for 5 seconds. Put a platter on top and then invert quickly; lift off the loaf pan. Cut the semifreddo into slices and put the slices on plates. Spoon the spiced honey and dried fruit over and crumble amaretto cookies over the top for crunch.