Ginger Chili Pepper Semifreddo

  • Yield : 6 to 8 servings
  • Prep Time : 15m
  • Cook Time : 5m
  • Ready In : 20m
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  • 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


Step 1

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

Step 2

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.

Step 3

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

Step 4

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

Step 5

Transfer to prepared pan and freeze until set.

Step 6

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

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