Blueberry Semifredo

Directions

1. 1
   In a medium saucepan, combine the blueberries, sugar and allspice, and simmer over moderate heat for 5 minutes or until lightly thickened.
2. 2
   Cool to room temperature.
3. 3
   Meanwhile, in a small saucepan, whisk the milk into the flour.
4. 4
   Cook, stirring, for 5 minutes or until the mixture is lightly thickened.
5. 5
   Cool to room temperature and then transfer to a food processor.
6. 6
   Add the ricotta, sour cream, honey and vanilla, and process until smooth.
7. 7
   Transfer to a bowl and fold in 2 cups of the blueberry sauce.
8. 8
   (Refrigerate remaining sauce until serving time).
9. 9
   Line a 9 by 5 inch loaf pan with plastic wrap, leaving a 2 inch overhang.
10. 10
    Spoon the blueberry ricotta mixture into the pan, smoothing the top.
11. 11
    Cover with plastic wrap and freeze for 4 hours.
12. 12
    To serve, let stand for 30 minutes at room temperature, then Unmold onto a serving platter.
13. 13
    Cut into slices and serve with the reserved sauce.