Make well ahead of time, even days. Just make sure to keep tightly covered or sealed in plastic bag so no freezer flavors are absorbed.
Recipe courtesy of Dave Lieberman
Episode: Fiery Foods
Save Recipe Print
Ginger Chili Pepper Semifreddo
Total:
4 hr 20 min
Prep:
15 min
Inactive:
4 hr
Cook:
5 min
Yield:
6 to 8 servings
Level:
Easy
Total:
4 hr 20 min
Prep:
15 min
Inactive:
4 hr
Cook:
5 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Line a small loaf pan or other mold with plastic wrap, leaving some plastic wrap hanging over the edges.

Combine jalapeno, whole milk and 1/2 cup of the sugar in a saucepan and heat until steaming, stirring often. Remove milk from heat and let cool to room temperature.

Peel and grate ginger and squeeze the gratings to release ginger juice. Stir into milk mixture.

Combine heavy cream, remaining sugar and vanilla extract and whip to soft peaks. Fold into milk mixture.

Transfer to prepared pan and freeze until set.

Remove semifreddo by pulling evenly on opposite ends of the plastic wrap lining.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Crispy Salt and Pepper Abalone with Ginger-Soy and Sweet Chili Dipping Sauces

Recipe courtesy of Ching-He Huang

Chili Pepper Jam

Recipe courtesy of David Rocco

Southwest Chili Pepper Burgers

Chili-Garlic Shrimp With Ginger Rice

Recipe courtesy of Food Network Kitchen

Sweet Chili Ginger Seared Tuna

Recipe courtesy of Matt Selby

Cin Chili Stuffed Poblano Peppers

Recipe courtesy of Cindy Wilkins

Banana Sundae with Chili Pepper Marshmallows

Recipe courtesy of Chistophe Toury

Browse Reviews By Keyword

          Latest Stories