Strawberry Semifreddo

June 19, 2015

Strawberry Semifreddo

White wine vinegar and Greek yogurt give this frozen strawberry semifreddo a tangy, cheesecake-like flavor. No ice cream maker is required.

White wine vinegar and Greek yogurt give this frozen strawberry semifreddo a tangy, cheesecake-like flavor. No ice cream maker is required.

Strawberry Semifreddo

The first time I whipped up a batch of jam I remember marveling at how much fruit it took, and the final result was only a tiny jar.

Once the jam cooled and I was able to take a taste, the intense, bright fruitiness made up for my disappointment in how little I ended up with. 

I enjoyed every last spoonful of that jam.

I had strawberries at home and a craving for ice cream, so I decided to give sweet & sour strawberry semifreddo a try.

I started by making a chunky strawberry jam.

White wine vinegar and Greek yogurt gave a tangy, cheesecake-like flavor.

I finished off this frozen treat with a sprinkle of toasted black sesame seeds.

Strawberry Semifreddo
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Strawberry Semifreddo

Strawberry Semifreddo

  • Author: Paige Adams
  • Prep Time: 20 minutes + 4 hours chilling
  • Cook Time:
  • Total Time: 20 minutes + 4 hours chilling
  • Yield: Serves 8

Description

White wine vinegar and Greek yogurt give this frozen strawberry semifreddo a tangy, cheesecake-like flavor. No ice cream maker is required.


Ingredients

Scale
  • 1 pound strawberries, hulled and quartered
  • 1/3 cup granulated sugar
  • 1 tablespoon white wine vinegar
  • 3 tablespoons black sesame seeds
  • 2 cups heavy cream
  • Pinch of kosher salt
  • 2/3 cup sweetened condensed milk
  • 1/2 cup Greek yogurt

Instructions

  1. Combine the strawberries and sugar in a medium saucepan over medium heat. Cook for 10-15 minutes, stirring occasionally, until the jam is thick and chunky. Stir in the vinegar. Cool completely.
  2. Over medium heat, toast the sesame seeds in a small dry skillet, about 2 minutes.
  3. In a large bowl, using an electric mixer, beat the heavy cream and salt until medium-stiff peaks form. Whisk in the sweetened condensed milk followed by the yogurt. Carefully fold the jam into the mixture allowing it to marble.
  4. Transfer to a loaf pan to freeze until firm, about 4 hours.
  5. Sprinkle with sesame seeds before serving.

Notes

Adapted from Bon Appetit May 2015

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