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Prep time
9 hours
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Cook time
10 minutes
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Makes
1 9x5 loaf pan
Author Notes
My take on the Semifreddo, an Italian half-frozen dessert that’s a textural hybrid between a fluffy mousse and creamy gelato. It's infused with a little bit of low-dose CBD oil which makes this treat chill in both temperature and vibes. Slice yourself a piece to cope with the swelter of summertime or simply to ease the anxieties of living through the Year 2020. —Justine Lee
Ingredients
- For the Chocolate Sauce:
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2 ounces
baking chocolate
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1/4 cup
tahini
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2 tablespoons
heavy cream, plus more for thinning out
- For the Semifreddo
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8
egg yolks
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3/4 cup
granulated sugar, divided
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1
ripe banana, mashed
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1 cup
very cold heavy cream
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1/2 cup
tahini
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2
graham cracker sheets, crushed
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1-3 drops
CBD oil (optional)
Directions
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Spray a 9x5 loaf pan with nonstick cooking spray and line with plastic wrap, leaving a 2-inch overhang on all sides. Spray the plastic wrap. Set aside.
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Prepare the chocolate sauce. Place chocolate, 1/4 cup tahini and 2 tablespoons of heavy cream in a small microwave-safe bowl. Heat in the microwave in one or two 30-second bursts, or until sauce has fully melted and incorporates evenly when stirred with a spoon. If the sauce feels too thick, stir in a few small splashes of heavy cream into the mixture and heat for 30 more seconds. Set aside.
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Prepare the semifreddo base. Bring 2 inches of water to a simmer in a saucepan over medium heat. Fill a large bowl with ice water. Whisk the egg yolks, 1/2 cup sugar, mashed banana, 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, about 8 minutes. Remove the bowl from the pot and put in the ice water to cool.
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Beat 1 cup cold heavy cream and the remaining 1/4 cup sugar with a mixer until the cream just holds stiff peaks (do not over-beat!). Gently fold the cream into the banana custard.
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Drop alternating spoonfuls of chocolate sauce and tahini. Sprinkle graham crackers on top. Drop in CBD oil. Use gentle folding motions to fold and incorporate until swirled.
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Spread the mixture in the pan, cover with plastic wrap and freeze until firm, at least 9 hours or overnight. Lift out of the pan using the plastic wrap and cut into 1-inch slices.
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