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Peanut Butter-Chocolate Semifreddo

The texture of semifreddo (Italian for "half-cold") lies somewhere between ice cream and mousse. Slice this freezer treat for a neat presentation, or serve it in scoops.

  • Prep:
  • Total Time:
  • Servings: 10
Peanut Butter-Chocolate Semifreddo

Source: Everyday Food, July/August 2010

Ingredients

  • 2 cups whole milk
  • 1 1/2 cups sugar
  • 2 cups creamy peanut butter (not natural)
  • 4 ounces semisweet chocolate chips (3/4 cup)
  • 2 cups heavy cream
  • 1 teaspoon pure vanilla extract

Directions

  1. Line a 5-by-10-inch jumbo loaf pan with parchment paper, leaving a 4-inch overhang on all sides. In a medium saucepan, combine milk and 1 cup sugar. Bring to a simmer over medium-high, stirring constantly, until sugar dissolves. Remove from heat, add peanut butter, and whisk until smooth. Transfer to a large bowl and let cool to room temperature.

  2. In a small saucepan, bring 1/2 cup sugar and 1/2 cup water to a boil over medium-high, stirring occasionally, until sugar dissolves. Remove from heat, add chocolate, and stir until chocolate melts and mixture is smooth. Transfer to a small bowl and let cool to room temperature.

  3. In a large bowl, using an electric mixer, whisk cream and vanilla until soft peaks form. Add half the peanut butter mixture and whisk until combined. With a rubber spatula, add half the remaining peanut butter mixture and gently fold 3 times (mixture will be rippled).

  4. Transfer half the cream mixture to loaf pan. Top with half the peanut butter mixture and 1/4 cup chocolate mixture. Top with remaining cream mixture, then drizzle with remaining peanut butter mixture and 1/4 cup chocolate mixture. With a skewer or thin-bladed knife, swirl mixtures together. Freeze until firm, about 5 hours (or up to 3 days). Let sit 20 minutes at room temperature before serving with extra chocolate sauce.

Cook's Note

Change it up: Omit step 2 and use 1 cup prepared caramel sauce or dulce de leche in place of the chocolate mixture.

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