Best 2 Banana Peanut Semifreddo Recipes
Indulge in a culinary journey with our delectable Banana Peanut Semifreddo, a symphony of flavors that will tantalize your taste buds. This frozen dessert showcases the perfect balance of sweet and nutty, with layers of creamy banana semifreddo and crunchy peanut butter filling, all enveloped in a rich chocolate glaze.
But our exploration of frozen desserts doesn't stop there. Dive into the refreshing world of Mango Lassi Popsicles, where the tropical flavors of mango and yogurt intertwine, creating a cool and tangy treat. Or embark on a classic adventure with our Cookies and Cream Ice Cream, a timeless combination of chocolate sandwich cookies and creamy vanilla ice cream, sure to bring back childhood memories.
For a more sophisticated palate, our Avocado Ice Cream offers a unique and creamy experience, with hints of avocado's natural richness. And if you're craving a vegan delight, our No-Churn Vegan Coffee Ice Cream will satisfy your sweet tooth with its rich coffee flavor and creamy texture, all without any dairy.
No matter your preference, our collection of frozen dessert recipes has something for everyone. From the classic to the unique, from the fruity to the nutty, these recipes will transport you to a world of frozen delight. So gather your ingredients, prepare your taste buds, and let's embark on this culinary adventure together.
PEANUT BUTTER-BANANA SEMIFREDDO
Steps:
- Prepare the crust: Spray a 9-by-5-inch metal loaf pan with cooking spray and line with plastic wrap, leaving a 2-inch overhang on all sides; spray the plastic wrap. Finely grind the peanuts and graham crackers in a food processor. Add the melted butter and pulse until combined. Press the mixture into the bottom of the prepared pan and refrigerate.
- Make the ice cream: Bring 2 inches of water to a simmer in a saucepan over medium heat. Fill a bowl with ice water. Whisk the egg yolks, 1/2 cup sugar, the banana puree, hazelnut liqueur and salt in a large metal bowl. Place the bowl over the pot of simmering water (do not let the bowl touch the water) and whisk until thickened, 8 to 10 minutes. Remove the bowl from the pot and put in the ice water to cool.
- Beat the heavy cream and the remaining 1/4 cup sugar with a mixer until the cream just holds stiff peaks (do not overbeat). Gently fold the cream into the banana custard.
- Heat the peanut butter in the microwave until soft, about 20 seconds; let cool slightly.
- Drop spoonfuls of the peanut butter into the banana cream and fold until swirled.
- Spread the mixture over the crust in the pan, cover with plastic wrap and freeze until firm, at least 9 hours. Lift out of the pan using the plastic wrap and cut into 1-inch slices.
- Photograpy by Kate Sears
BANANA PEANUT SEMIFREDDO
Steps:
- Line an 8 1/2- by 4 1/2- by 2 1/2-inch metal loaf pan with plastic wrap, leaving a 2 inch overhang on ends, and chill in freezer.
- In a food processor coarsely grind peanuts, pulsing motor. In a metal bowl beat eggs and sugar until combined. Set bowl over a saucepan of simmering water and beat egg mixture until thick and pale and registers 140°F on an instant read thermometer. Continue beating mixture over simmering water 3 minutes (for egg safety) and remove bowl from heat. Beat in vanilla and salt.
- In a bowl coarsely mash bananas and fold into egg mixture with peanuts. In another bowl beat cream until it just holds stiff peaks and fold into banana mixture gently but thoroughly. Pour mixture into loaf pan. (There should be about 1 cup extra mixture, which may be poured into a smaller pan.) Freeze semifreddo, covered with plastic wrap, at least 8 hours and up to 5 days. Unmold semifreddo onto a platter, discarding plastic wrap, and cut into slices.
Tips:
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your semifreddo will be.
- Freeze the bananas before using them: This will help them to blend more smoothly and give the semifreddo a creamier texture.
- Use a food processor or blender to blend the bananas: This will give them a smoother consistency.
- Add the peanut butter and yogurt to the bananas and blend until smooth: Be sure to scrape down the sides of the food processor or blender as needed.
- Fold in the whipped cream: Do this gently so as not to deflate the whipped cream.
- Pour the mixture into a loaf pan or other mold and freeze for at least 4 hours, or overnight: Cover the pan with plastic wrap before freezing.
- To serve, let the semifreddo thaw for about 15 minutes before slicing and serving: You can also garnish with additional peanut butter, chopped peanuts, or chocolate chips.
Conclusion:
This banana peanut butter semifreddo is a delicious and easy-to-make frozen dessert that is perfect for any occasion. It is creamy, flavorful, and has a wonderful balance of banana and peanut butter flavors. If you are looking for a refreshing and delicious summer dessert, this semifreddo is sure to please everyone.
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