OSP Farmers Market Begins Tomorrow! July 15th

TASTE Pastry Chef Lucy Damkoehler is kicking off the cooking demonstration series at the Olympic Sculpture Park Farmers Market tomorrow, Thursday, July 15th at 5:30! And what will she be demoing? Non other than her famous Peanut Butter and Jelly Ice Cream Sandwich.

For the full recipe (and to be prepared when watching Lucy!) see below!

Peanut Butter and Jelly Ice Cream Sandwich – cherry semifreddo and peanut butter bread

Need a fun refreshing mid summers dessert to bring to your friends cook out? Well, this classic sandwich turned dessert will put smiles on your guests faces, and cool them down.

Makes 12 servings

Peanut Butter Bread:

4 tablespoons (1 stick) room temperature unsalted butter

¾ cups granulated sugar

¾ cups brown sugar

½ cup creamy peanut butter

2 whole eggs

½ teaspoon vanilla extract

1 ½ cups all-purpose flour

1 ¼ teaspoons baking powder

¾ teaspoons kosher salt

Cherry Semifreddo:

2 cups pitted chopped cherries (save all pits)

1 cup granulated sugar

1 teaspoon almond extract

1 cup water

1 tablespoon lemon juice

½ cup whole milk

1 vanilla bean

6 egg yolks

1 ½ cup heavy cream

To Prepare the Peanut Butter Bread:

Pre heat your oven to 325 degrees.

Butter a 9×13 square pan and set aside.

In a medium bowl with a wooden spoon, mix together the butter, sugars, peanut butter and vanilla until creamy. Add the eggs one at a time and mix. In a separate bowl, mix the flour, baking powder and salt. Add to the butter mix and stir until it is combined. Pour into your prepared pan and bake for 15 minutes or until golden brown. Cool completely. Remover the bread from the pan and cut into 12 squares. Cut each square length wise, so it opens like a book. Set aside.

To Prepare the Cherry Semifreddo:

Line a 9×13 pan with plastic wrap and set aside.

In a stainless steal pot, bring 1 cup chopped cherries, ½ cup sugar, ½ teaspoon almond extract, lemon juice and 1 cup water to a boil. Turn the heat down to medium heat and simmer until it is reduced by half. Take off the heat and blend until smooth. Return to the pot and add the milk, cherry pits that were saved, vanilla bean, yolks, the rest of the sugar and almond extract. Cook, on medium heat stirring constantly until thick. Remove from the heat and strain through a fine mesh strainer into a bowl. Cool completely. In a cool bowl, whip the heavy cream to a medium peak. Fold the whipped cream and remaining chopped cherries to the custard. Pour into the prepared 9×13 square pan and freeze for 4 hours. Cut into 12 squares.

Assemble the Dessert:

Open the peanut butter bread so you have a top and bottom. Place a square of semifreddo on the bottom of the bread, then put the top on, to make a sandwich. Cut the ice cream sandwich in half, just like mom did. Eat or place back in freezer and store for up to two weeks.


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