Peanut Butter-Banana Semifreddo
- Cooking spray
- 1/4 cup unsalted roasted peanuts
- 5 graham cracker sheets, roughly broken
- 4 tablespoons unsalted butter, melted
- 8 large egg yolks
- 3/4 cup sugar
- 1 ripe banana, pureed
- 2 tablespoons hazelnut liqueur
- Pinch of salt
- 1 cup heavy cream
- 3/4 cup creamy peanut butter
- 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
cooking spray, peanuts, graham cracker sheets, unsalted butter, egg yolks, sugar, banana, hazelnut liqueur, salt, heavy cream, peanut butter
Taken from www.foodnetwork.com/recipes/peanut-butterbanana-semifreddo-recipe.html (may not work)