Katie, this one’s for you…
Last year, I subscribed to Everyday Food magazine and have been very pleased with my purchase. I’ve found several great recipes that have made it into my rotation. Most are relatively simple. Others are worth the extra effort. Like this rich little number.
To quote Martha:
The texture of semifreddo (Italian for “half-cold”) lies somewhere between ice cream and mousse.
It looks pretty, too. Try it out when you need to impress. But don’t be like us and make it with no company around to help eat it. You’ll be sorry when you’re on Day 6 and 5 lbs. heavier.
Serves 10, Active time:15 minutes, Total time: 40 minutes + freezing
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
teaspoon pure vanilla extract
- 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.
- 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.
- 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).
- 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.