Peanut Butter Chocolate Chip Semifreddo

Semifreddo is a classic Italian dessert that translates to “half-frozen”. It’s a great method for making ice cream without an ice cream machine. Heavy cream is whipped to soft peaks and folded into silky coconut sugar egg yolks, before being combined with crunchy peanut butter. The fat content in the peanut butter is what’s to thank for the dense, fudgey texture of the semifreddo. Roughly chopped shards of our classic Sea Salt Brooklyn Bonnie bar are folded into the custard before heading to the freezer. This recipe scales up or down quite easily–if making a smaller amount, pour the semifreddo into small jars with lids; if making for a large crowd, double the recipe and pour into a plastic wrap lined loaf pan. 

Serves 2-4

1 cup heavy cream 

3 large egg yolks 

½ cup coconut sugar 

1 teaspoon vanilla extract 

¼ teaspoon fine sea salt 

⅓ cup crunchy roasted peanut butter 

1 bar FINE & RAW Brooklyn Bonnie Sea Salt Bar, roughly chopped, reserve 2 whole squares for serving 

Whip the cream to soft peaks, and set in the fridge to chill while you prepare the rest. 

Add an inch of water to a small saucepan and bring it to a boil. Turn off the heat. Add the egg yolks and coconut sugar to a bowl fit on top of the saucepan, making sure that the bottom of the bowl doesn’t touch the water. Vigorously whisk the yolks for about 2 minutes, until pale, silky, and viscous. Set aside to cool for at least 10 minutes. 

When the bowl is cool to touch, add the vanilla extract and fine sea salt. Fold in one third of the whipped cream. Repeat with another third, and then the last, being careful not to knock too much air out of the cream. 

Add the peanut butter to a medium mixing bowl. Fold one third of the yolky cream into the peanut butter, and stir vigorously to incorporate. Fold in the second third, and finally, with a gentler hand, the last third. Fold in the chopped chocolate, and pour into your chosen vessel. 

Place in the freezer to set for at least 4 hours. 

Finely grate the reserved chocolate squares over the set semifreddo to serve.