“You have to get rid of some stuff!” My husband tells me every so often. ”Stuff”, referring to the multitude of kitchen appliances I have amassed over the years. It has come to a point where we’ve had to put in extra shelving in the garage to accommodate my “little helpers”.
I’ve learned to engage my inner zombie every time he brings this up. I don’t even bother pretending NOT to know what he’s talking about. I just zone out…
Yes, it’s true, guilty as charged, I am a kitchen appliance hoarder. Every time I make an attempt to get rid of one of them I always find myself thinking “Oh but in the future, I just might actually use it again…” Never mind that I have only used my express pizza oven once (I find now that cranking the oven heat right up and a pizza stone works just fine.). I don’t even want to remember the vacuum sealer that I bought a year ago after buying Thomas Keller’s Sous Vide Cookbook, which sadly, remains unopened. There’s also the smoker, the portable barbecue, the tagine…
And of course, my ice cream maker which I bought three years ago. I bought it during my macaron phase – having had to throw away so many egg yolks, I thought having the ice cream maker would be a great way to use the leftover yolks… It doesn’t matter of course that I’ve only used it once. The truth is, I can’t be bothered making ice cream – now that I’m over my macaron phase, I rarely have any leftover yolks. I find the process a little cumbersome as well. Unless you have a really fancy machine (which mine is sadly not), then you have to go through the process of pre-freezing the ice cream bowl, making the custard, churning the cream and then freezing it again.
There’s no denying however that homemade does taste fantastic. So chancing upon this semifreddo recipe from an Everyday Food magazine, I knew I had to make it. With a powerhouse cast of peanut butter, hazelnuts and chocolate, it’s quite possibly the easiest frozen dessert you’ll ever make. No need for an ice cream machine, and unlike a traditional semifreddo, no need to make a sabayon either – hey, there are no eggs in the recipe, so absolutely no chance of overcooking your egg yolks!
And when I gave my husband a plate of this creamy dessert, he tasted it, smiled and finished the plate and then said “Am so glad you finally managed to use that ice cream maker!”
Peanut Butter and Chocolate Semifreddo
Adapted from Everyday Food Magazine
- 500 ml whole milk
- 225 grams plus 115 grams sugar
- 600grams extra crunch peanut butter
- 75 grams Lindt 70% Cocoa Cooking Chocolate
- 50 grams toasted and chopped hazelnuts
- 500ml heavy cream
- Line a 12×24 jumbo loaf pan with cling wrap, leaving an 8 cm overhang on all sides. In a medium saucepan, combine the milk and 225 grams sugar. Bring this to a simmer and then once the sugar is melted, take the mixture off the heat and add the peanut butter. Allow to cool to room temperature.
- In another saucepan, bring the rest of the sugar and 115 ml water to a boil. Once the sugar has dissolved, remove the saucepan off the heat and add the chocolate, stirring until the chocolate is melted and smooth. Add the hazelnuts. Allow to cool to room temperature.
- Place the cream into a large bowl and whip to soft peaks using an electric mixer. Add half of the peanut butter mixture and whisk until combined.
- Pour the cream to fill half the loaf pan, then pour over half of the remaining peanut butter mixture and 1/2 of the chocolate mixture.
- Top with the remaining cream mixture. Using a skewer, or thin bladed knife, swirl the mixture together.
- Freeze the mixture until firm, around 5 hours. To serve, remove from the freezer and let sit at room temperature for 10 minutes.
- To serve, mix the rest of the peanut butter mixture and chocolate hazelnut mixture together. Heat in the microwave for 20 seconds to warm and spoon over the semifreddo.
- Silicone molds are also a great way to form the semifreddo.