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 Semifredo with Peanut Butter Recipe
We have such a winter that ice cream is cooling down. I remembered the cartoon "Santa Claus and Summer". This is about the same as what we have now with the weather. But we are waiting for my grandfather! That's why I made a cool Italian dessert that resembles ice cream, with a very rich taste of roasted peanuts. We have prepared, so to speak, for the new year. Well, there's no snow, what can I do?
Course Desserts Dishes
Cuisine French Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Desserts Dishes
Cuisine French Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. In a bowl, mix the yolks and 100 g of butter. sugar. Put it in a water bath. Heat the yolks, stirring constantly and not letting them boil. Stir the mass constantly for 6 minutes on the fire.
    In a bowl, mix the yolks and 100 g of butter. sugar. Put it in a water bath. Heat the yolks, stirring constantly and not letting them boil. Stir the mass constantly for 6 minutes on the fire.
  2. Then rub the mixture through a sieve if there are small lumps left (I skipped this step because everything was smooth and homogeneous)
    Then rub the mixture through a sieve if there are small lumps left (I skipped this step because everything was smooth and homogeneous)
  3. Add the peanut paste, vanilla extract and whisk everything until smooth.
    Add the peanut paste, vanilla extract and whisk everything until smooth.
  4. Separately, whisk the cream with the remaining sugar. Add a third to the mass and whisk. The rest should be mixed with careful movements of the spatula, so as not to disturb the airiness.
    Separately, whisk the cream with the remaining sugar. Add a third to the mass and whisk. The rest should be mixed with careful movements of the spatula, so as not to disturb the airiness.
  5. Transfer to a container covered with plastic wrap and cover "in contact". We send it to the freezer for freezing (at least for 4 hours!)
    Transfer to a container covered with plastic wrap and cover "in contact". We send it to the freezer for freezing (at least for 4 hours!)
  6. The dessert turns out to be soft, with a rich nutty taste. Nice enough. Next time I will reduce the amount of sugar (the sweetness also depends on the nut paste).
    The dessert turns out to be soft, with a rich nutty taste. Nice enough. Next time I will reduce the amount of sugar (the sweetness also depends on the nut paste).
  7. You can serve it separately or as an addition to warm pastries (strudel, for example).
    You can serve it separately or as an addition to warm pastries (strudel, for example).
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