Peanut butter semifreddo

6 servings Prep: 20 mins, Cooking: 10 mins

By Food24 January 28 2019
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Ingredients (17)

peanut butter fudge sauce
30 g butter — unsalted
200 ml brown sugar
60 ml golden syrup
80 ml peanut butter
60 ml cream
2,5 ml vanilla — essence
500 ml cream
500 ml sour cream
10 ml cinnamon — ground
2,5 ml cloves — ground
2,5 ml nutmeg — ground
5 ml vanilla — essence
9 eggs — just the yolks
375 ml castor sugar
60 ml brandy
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1 PEANUT BUTTER FUDGE SAUCE Melt the butter in a saucepan over medium heat, then add sugar and golden syrup. Simmer and stir regularly for a few minutes until the sugar has dissolved. Add peanut butter and stir until creamy. Stir in the cream and continue to simmer on low heat until thickened. Stir in vanilla and set aside to cool.

2 SEMIFREDDO Whip the cream, sour cream and spices until thickened. Put in the fridge to keep cool.

3 Meanwhile, put a heatproof bowl over a pan of hot water and whisk in the egg yolks, sugar and brandy (if using) until it thickens. Remove from the heat and continue whisking until cool. Fold into the cream mixture.

4 Spoon two scoops of the ice cream mixture into a container and spread into an even layer. Drizzle 30 ml (2 tbsp) of peanut butter sauce on top. Layer with two more scoops of ice cream and repeat. Add another 15 ml (1 tbsp) of the peanut butter sauce on top.

5 Use a butter knife or skewer to run though the mixture, creating a swirl effect. Cover and freeze for 4 hours or overnight.

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