Semifreddo may mean half-frozen but this treat is full-flavored! How can such a rich dessert feel so light? The trick is to carefully fold the peanut butter into vanilla flecked whipped cream.
2 cups peanut butter (creamy, avoid natural brands for this recipe)
1 cup brown sugar
2 cups whole milk
¾ cup dark chocolate melting wafers
½ cup granulated sugar
1 cup water
2 cups heavy cream
1 teaspoon vanilla bean paste
Line an 8×4” loaf pan with parchment paper, leaving a generous hang on all sides for easy unmolding of the semifreddo.
Heat brown sugar and milk in a saucepan. After the sugar dissolves, turn off heat and whisk in the peanut butter until smooth. Cool to room temperature.
Bring water and granulated sugar to a simmer until sugar dissolves and pour over chocolate in a heatproof bowl. Stir until melted and saucy. Cool to room temperature.
Using an electric mixer, whip the heavy cream and vanilla bean paste until stiff. Carefully fold in ⅔ of the peanut butter mixture into the cream. Leave the mixture slightly rippled.
Pour half of the peanut butter cream into the loaf pan. Drizzle half of the remaining peanut butter mixture over the top, followed by ¼ cup of cooled chocolate sauce. Repeat pouring remaining peanut butter cream, final half of peanut butter and ¼ cup of chocolate sauce. Swirl the top layer into a wavy pattern with a skewer or knife. Freeze for 8 hours or up to 3 days. To serve, let sit out for 15 minutes before turning the loaf pan over onto a plate, removing the parchment and slicing. Drizzle with remaining chocolate sauce.