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.
Adapted from Bon Appetit May 2015
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
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.
Over medium heat, toast the sesame seeds in a small dry skillet, about 2 minutes.
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.
Transfer to a loaf pan to freeze until firm, about 4 hours.
Sprinkle with sesame seeds before serving.