Chocolate Banana Sesame CBD Semifreddo

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.