Ginger Chili Pepper Semifreddo
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 299
- Total Fat
- 23
- Saturated Fat
- 14
- Carbohydrates
- 22
- Dietary Fiber
- 0
- Sugar
- 21
- Protein
- 2
- Cholesterol
- 85
- Sodium
- 36
- Total: 4 hr 20 min
- Prep: 15 min
- Inactive: 4 hr
- Cook: 5 min
Ingredients
1 jalapeno, halved lengthwise
1 cup whole milk
3/4 cup superfine sugar
2-inch piece ginger
2 cups heavy cream
1 teaspoon vanilla extract
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.