Peanut Butter Gelato
Peanut Butter Gelato
This peanut butter gelato is rich with peanut flavour, creamy, and so smooth on the palate! The secret is the xanthan gum, which we used in our brown butter gelato recipe.
This stabiliser gives it a fluffy texture, almost like a thick whipped cream, which is a nice contrast to the more traditional gelato texture. If you want to elevate it, you could freeze it in a popsicle mold, then dip it in a simple fruit gel for a PB&J style popsicle!
Looking for more gelato recipes? Check out all of my free gelato recipes here!
Ingredients
Method
Into a bowl, add half of the sugar and xanthan gum and whisk it together.
Add the remaining sugar, dextrose powder, and salt into a small bowl and whisk them to combine. Set to one side.
Pour the sugar/xanthan mixture into a medium saucepan, along with the milk and cream. Place this over a medium heat, whisking constantly. Note if you are using a cream with a lower fat percentage, that is absolutely fine, the texture will just be slightly different as the fat content of the gelato will be lower.
Cook the mixture to 45C/113F on a digital thermometer and then pour in the remaining dry ingredients, along with the egg yolks and continue to whisk.
Cook the mixture to 80-83C/185F - it will be quite thick, almost like a custard because of the xanthan gum, Immediately remove it from the heat and pour it into a tall measuring jug and blend with a hand blender for 30 seconds. Note - I said to cook it to 85C in the video but that was a mistake (!)
Allow the mixture to cool in the jug to 65C/149F and then add in the peanut butter and blend again until smooth. It is important to allow it to cool slightly so that the peanut butter doesn't split. Ensure it is a natural peanut butter that doesn't include added sugars, oils or additives.
Pour the mixture into a large bowl and place it in a sink full of ice water. Stir it occasionally to cool it down for 15 minutes, then cover the surface with clingfilm and refrigerate overnight to mature. I prefer to use vacuum-sealed food bags to chill and store the gelato base!
The next day, remove the mixture from the fridge and pour it directly into your gelato or ice cream machine, there is no need to blend it again. The time it will take to churn depends on your machine, so follow the manufacturer's instructions. The gelato should be a thick, scoopable texture.
Once churned it can be eaten straight away or stored in a container and kept in the freezer. Note – the longer the mixture is kept in the freezer, the more the texture will deteriorate as water molecules form larger ice crystals. For the best texture, it’s best to churn and serve it the same day.
