Ginger Chili Pepper Semifreddo

1. 1

   Line a small loaf pan or other mold with plastic wrap, leaving some plastic wrap hanging over the edges.

2. 2

   Combine jalapeno, whole milk and 1/2 cup of the sugar in a saucepan and heat until steaming, stirring often.

3. 3

   Remove milk from heat and let cool to room temperature.

4. 4

   Peel and grate ginger and squeeze the gratings to release ginger juice.

5. 5

   Stir into milk mixture.

6. 6

   Combine heavy cream, remaining sugar and vanilla extract and whip to soft peaks.

7. 7

   Fold into milk mixture.

8. 8

   Transfer to prepared pan and freeze until set.

9. 9

   Remove semifreddo by pulling evenly on opposite ends of the plastic wrap lining.

* Per serving · 4 servings · Values may vary.

No additional tips available.