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PLUM & BLACK SESAME SEMIFREDDO

It's like making your own ice cream, but without an ice cream maker. Because who needs more kitchen equipment that doesn't get used?

Makes 8 servings. Adapted from Bon Appetit.

3 tbsp. black sesame seeds

2 cups heavy cream

Pinch of kosher salt

2/3 cup sweetened condensed milk

1/2 cup plain whole-milk Greek yogurt

1 jar Plum + Rose Jam

1. Toast sesame seeds in a dry small skillet over medium heat until fragrant, about 2 minutes. Let cool.

2. Whip cream and salt in a medium bowl until cream holds a medium-stiff peak. Gently whisk in sweetened condensed milk and yogurt until blended.

3. Gently fold in half of the jar of jam, just enough to create streaks, then gently fold in the remaining jam (mixture should look marbled with pockets of jam).

4. Transfer to a medium bowl or loaf pan and freeze until firm, at least 4 hours and up to 3 days. Serve topped with toasted sesame seeds.

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