I have never posted any good dessert recipe on my blog, because I don't have that kind of a sweet tooth. I hate ice-creams,but at the same time I love frozen yogurt, sorbets, slush, granita, Italian ice etc. And the thing that tops above all is the Indian Kulfi. I just love that. I can never say no to it. I came across the Ginger-Jalapeño Semifreddo recipe long time back and wanted to make it but never really got a chance, until yesterday. My son wanted something for dessert and I had this heavy whipping cream in the refrigerator and other ingredients too so thought why not make the semifreddo. And the good thing about this Semifreddo is it doesn't have eggs in it. 
This is really a very good combination. When I tasted this, the ginger jumps right out at you and the jalapeño gives you a little background heat and spicyness. You can add more jalapeño while boiling the milk to have more heat in the dessert.
Here is the recipe:
1 jalapeno, halved lengthwise
1 cup whole milk
3/4 cup superfine sugar
2-inch piece ginger
2 cups heavy cream
1 teaspoon vanilla extract
Line a small loaf pan or other mold with plastic wrap, leaving some plastic wrap hanging over the edges.
Combine jalapeno, whole milk and 1/2 cup of the sugar in a saucepan and heat until steaming, stirring often. Remove milk from heat and let cool to room temperature.
Combine jalapeno, whole milk and 1/2 cup of the sugar in a saucepan and heat until steaming, stirring often. Remove milk from heat and let cool to room temperature.
Peel and grate ginger and squeeze the gratings to release ginger juice. Stir into milk mixture.
Combine heavy cream, remaining sugar and vanilla extract and whip to soft peaks. Fold into milk mixture.
Transfer to prepared pan and freeze until set.
Remove semifreddo by pulling evenly on opposite ends of the plastic wrap lining.
Combine heavy cream, remaining sugar and vanilla extract and whip to soft peaks. Fold into milk mixture.
Transfer to prepared pan and freeze until set.
Remove semifreddo by pulling evenly on opposite ends of the plastic wrap lining.
You can make this well ahead of time, even days. Just make sure to keep tightly covered or sealed in plastic bag so no freezer flavors are absorbed.
I could not take good pictures as this thing started melting. Actually I forgot to freeze the plate I was serving this on to. So make sure you freeze the plate when you serve this, that way it won't start melting right away.
