Nancy Olson's Peanut Butter Semifreddo
This is a simplified version of one of our most popular desserts at Gramercy Tavern, but it's still just as decadent. We mold it in baba au rhum-shaped flexible molds which unmold very easily when frozen solid, and have the perfect built-in spot to hold hot fudge or caramel.
The semifreddo would also freeze well in individual ramekins that could go directly from freezer to table. You could even just pour the whole mixture into a 9x13 pan, freeze it, and scoop it out like ice cream if you'd like.