Vanilla Bean Semifreddo with Blueberry Compote and Hazelnut Crunch | James Beard Foundation

Ingredients

• 1 cup heavy cream
• 1/2 vanilla bean, split lengthwise and scraped, seeds reserved
• 4 eggs, separated into yolks and whites
• 1/4 cup plus 2 tablespoons sugar, divided
• 2 tablespoons water, divided
• 1/4 teaspoon honey
• 1/4 teaspoon corn syrup
• 1/2 cup hazelnuts
• 1/4 cup granulated sugar
• 1 tablespoon water
• 1/2 teaspoon honey
• 1/2 tablespoon unsalted butter
• 1 cup blueberries
• 2 tablespoons port
• 2 tablespoons sugar
• Juice from 1/4 of a lemon
• 1/8 teaspoon lemon zest
• Small pinch of salt