Strawberry Semifreddo

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

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

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

Print Recipe

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Description

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

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Ingredients

Scale 1x2x3x

• 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

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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.

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Notes

Adapted from Bon Appetit May 2015