Peach Semifreddo

I’ve partnered with Sur la Table to bring you some fun recipes this year! It’s officially summer and this is bound to be a new favorite. No need for fancy equipment or excessive chill time. Semifreddo (semi-frozen!) is basically like whipped frozen mousse. It can take many shapes and forms but I prefer dumping it into a loaf pan and letting it set up. Nice and easy. Top with graham cracker crumbs or cookie crumbs for some extra umph. Use canned peaches when they’re not in season.

Serves 12

• 1 lb fresh peaches, sliced (or 2-15 oz cans sliced peaches)
• 1/4 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

1. 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.
2. 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.
3. 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.
4. Serve with graham cracker crumb topping.