Juicy plums and warm black pepper create the final component in this scoopable dessert: a fruity ribbon (with just the slightest kick) that swirls through the creamy semifreddo. This version of semifreddo comes together like a no-churn ice cream, using yogurt or labneh (instead of eggs) as a base. Beating heavy cream to stiff peaks and gently folding it in makes the mixture light and scoopable.
Mix up the fruit and spices with these other combinations: Raspberry-Cardamom Yogurt Semifreddo and Mango-Sumac Yogurt Semifreddo.
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What you’ll need
Loaf Pan
$19 At Amazon
Ice Cream Scoop
$15 At Amazon
Electric Mixer
$40 At Amazon
Immersion Blender
$100 At Amazon
Recipe information
Yield
6–8 servings
Ingredients
5
⅓
1
½
1
½
½
1
2
Preparation
Step 1
Cook 5 medium plums, peeled, coarsely chopped (about 3½ cups), ⅓ cup (67 g) granulated sugar, 1 Tbsp. fresh lemon juice, and a pinch of kosher salt in a medium saucepan over medium heat, stirring often and smashing fruit with a wooden spoon, until thick and jammy, 15–18 minutes. Using an immersion blender (or transferring to a standard blender), blend until smooth; stir in ½ tsp. freshly ground black pepper. Let plum purée cool.
Step 2
Whisk 1 cup sweetened condensed milk, ½ cup plain whole-milk Greek yogurt or labneh, ½ tsp. vanilla extract, and a big pinch of salt in a medium bowl to combine, then stir in 1 oz. bittersweet chocolate, finely chopped.
Step 3
Using an electric mixer on medium-high, beat 2 cups heavy cream in a small bowl until stiff peaks form. Transfer 1 cup whipped cream to bowl with yogurt mixture and gently fold to combine. Scrape yogurt mixture into bowl with remaining whipped cream and gently fold to combine (be careful; you don’t want to deflate the cream).
Step 4
Transfer a third of cream mixture to a 9x5" loaf pan and spread into an even layer. Top with a third of plum purée and swirl to create ribbons and pockets of purée throughout cream mixture. Repeat process of layering and swirling 2 more times, dividing remaining cream mixture and plum purée evenly between layers. Smooth surface and cover tightly with plastic wrap. Freeze until solid, at least 8 hours.
Step 5
Let semifreddo sit at room temperature 10 minutes before scooping into bowls.
Do ahead: Semifreddo can be made 5 days ahead. Keep frozen.