Peach Semifreddo with Graham Cracker
By Ashley Cuoco
Peach Semifreddo with Graham Cracker
By Ashley Cuoco
- 1 lb. fresh peaches, sliced (or two 15-oz. cans sliced peaches)
- ¼ cup plus 2 Tablespoons sugar
- 1 Tablespoon white wine vinegar
- 1 pint chilled heavy cream
- Pinch of salt
- 8 oz. sweetened condensed milk
- ½ cup crème fraiche
- 1 cup graham cracker crumbs for topping
Bring peaches, sugar and vinegar to a boil over medium heat. Lower to a simmer, stirring until peaches begins to soften and mixture thickens, about 10 minutes. Break up some of the peaches as you stir. Let cool.
In the bowl of a stand mixer, whisk cream and salt until soft peaks begin to form. Add sweetened condensed milk and crème fraiche, whisking gently until thoroughly combined.
Fold in cooled peach jam, creating swirls within the cream. Be careful not to overmix. Pour mixture into a bowl or loaf pan and freeze 3 hours for soft serve or overnight for complete firmness.
Serve with graham cracker crumb topping.
In the bowl of a stand mixer, whisk cream and salt until soft peaks begin to form. Add sweetened condensed milk and crème fraiche, whisking gently until thoroughly combined.
Fold in cooled peach jam, creating swirls within the cream. Be careful not to overmix. Pour mixture into a bowl or loaf pan and freeze 3 hours for soft serve or overnight for complete firmness.
Serve with graham cracker crumb topping.