Peanut Butter Semifreddo Recipe

• 9 egg yolks
• 1/2 cup plus two tablespoons sugar
• 1/4 cup water
• 3/4 cup peanut butter
• 3/8 teaspoon kosher salt
• 3/4 teaspoon vanilla extract
• 1 1/2 cups cream, whipped to soft peaks and refrigerated
• 2 1/4 oz. unsweetened chocolate
• 2 tablespoons butter
• 1 tablespoon + 1 teaspoon light corn syrup
• 3/4 cup cream
• 1 1/3 cups dark brown sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• Garnish: sea salt (optional)

1. Whip the egg yolks on medium high speed with 2 tablespoons of sugar.
2. Combine the remaining sugar and water in a pot, wipe the sides clean, and cook to soft ball stage, 234 to 240u0b0 F as measured on a thermometer.
3. Start to whip the yolks again, and carefully pour the hot sugar syrup into the continuously whipping egg yolks. Continue to whip until the bowl feels completely cool.
4. Thoroughly combine the egg yolks with the kosher salt, vanilla extract, and peanut butter. Stir 1/3 of the whipped cream into the peanut butter mixture; fold the remaining whipped cream into the now-lightened mixture.
5. Spoon into molds. Freeze overnight; unmold while completely firmly frozen for best results.
6. Melt chocolate, butter, and corn syrup over low heat. Add cream and sugar. Bring to a boil and let simmer about five minutes until thick. Remove from the heat and add the vanilla extract and kosher salt.
7. Unmold (or scoop) the semifreddo. Pour a little hot fudge on it. Sprinkle with sea salt if desired.

egg yolks, sugar, water, peanut butter, kosher salt, vanilla, cream, unsweetened chocolate, butter, cream, brown sugar, vanilla, kosher salt, salt

Taken from www.seriouseats.com/recipes/2011/08/peanut-butter-semifreddo-recipe.html (may not work)