If you know me at all, you’ll know peanut butter is probably my number one weakness. My off-the-diet cheat day usually consist of a lot of peanut butter, in as many forms as I can get it in. I am always on the look out for new peanut butter recipes, and peanut butter gelato has been on my to-make list for a while now. The only thing I would change about this recipe is next time I will probably mix something into it, like chocolate cake pieces or brownie pieces, even some chopped peanuts, peanut butter cups, or a chocolate swirl. It’s really good on it’s own, but it’s so peanut buttery it starts to loose it’s flavor after a couple of bites.
- 2 cups whole milk
- 1 cup heavy whipping cream
- 4 large egg yolks
- ⅔ cup sugar
- ½ cup sweetened smooth peanut butter
- In a heavy bottomed sauce pan heat up cream and milk heat milk to a simmer
- While the milk is heating, in a bowl whisk together yolks, and sugar.
- When the milk comes to a simmer, slowly whisk the milk into the egg mixture
- Return mix to pan and heat on medium low till it slightly thickens or reaches 170°F
- Strain into a bowl and whisk in peanut butter, cover and refrigerate until completely cooled, or over night
- When it's completely cooled, churn according to the manufacturer's instructions
- If you have add-ons, when you transfer it to a freezing container is the time to mix in add ons.
She enjoys fresh pasta, creamy cheesy risotto, fresh churned gelato right out of the machine, and peanut butter cups. She absolutely despises cilantro and walnuts. Her favorite kitchen utensils are whisks and offset spatulas.
When she is not in the kitchen you can find her being lazy with her cats and polishing her nails.