Chocolate Peanut Butter Gelato Food

CHOCOLATE-PEANUT BUTTER GELATO

Chocolate-Peanut Butter Gelato image

The original recipe called for heavy cream and egg yolks. This is my attempt to lighten it a little. The photo is of the gelato base.

Provided by talifuss

Categories Desserts Frozen Dessert Recipes Ice Cream Chocolate Ice Cream Recipes

Time 13h5m

Yield 8

Number Of Ingredients 8

Ingredients

2 cups whole milk
1 cup half-and-half
¼ cup unsweetened cocoa powder
1 cup egg substitute
⅔ cup white sugar
½ cup smooth peanut butter
1 teaspoon vanilla extract
1 pinch salt, or to taste

Steps:

Combine milk, half-and-half, and cocoa powder in a pot over medium heat. Cook until heated through, reaching about 130 degrees F (54 C) but not boiling. Stir occasionally to break up lumps and prevent a skin from forming on the surface.
Meanwhile, combine egg substitute and sugar in a separate bowl. Whisk until sugar is incorporated. Pour in a little of the hot milk mixture to temper the eggs; mix well and add back to the mixture on the stove. Reduce heat to medium-low. Stir until mixture reaches 185 degrees F (85 C) and thickens enough to coat the back of a spoon, but do not let boil.
Turn off the heat. Add peanut butter, vanilla extract, and salt. Stir until melted and combined. Let ice cream base cool, stirring occasionally, until steam stops rising, at least 20 minutes. Place pot over an ice water bath if desired. Cover and refrigerate, 8 hours to overnight.
Pour base into an ice cream maker and freeze according to manufacturer's instructions until texture resembles soft-serve, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

Nutrition Facts : Calories 269.3 calories, Carbohydrate 25.6 g, Cholesterol 17.6 mg, Fat 15 g, Fiber 1.9 g, Protein 11.2 g, SaturatedFat 5.4 g, Sodium 186.3 mg, Sugar 21.3 g

DEEPLY CHOCOLATE GELATO

Deeply Chocolate Gelato image

Provided by Ina Garten

Categories dessert

Time 4h21m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 1/4 cups whole milk
1/3 cup heavy cream
3/4 cup sugar, divided
1 cup unsweetened cocoa powder (recommended: Pernigotti)
2 ounces bittersweet chocolate, finely chopped
4 extra-large egg yolks
2 tablespoons Mexican coffee flavor liqueur (recommended: Kahlua)
2 teaspoons pure vanilla extract
Large pinch kosher salt
8 chocolates, roughly chopped, optional (recommended: Baci)

Steps:

Heat the milk, cream, and 1/2 cup sugar in a 2-quart saucepan, until the sugar dissolves and the milk starts to simmer. Add the cocoa powder and chocolate and whisk until smooth. Pour into a heat-proof measuring cup.
Place the egg yolks and the remaining 1/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 3 to 5 minutes, until light yellow and very thick. With the mixer on low speed, slowly pour the hot chocolate mixture into the egg mixture. Pour the egg and chocolate mixture back into the 2-quart saucepan and cook over medium-low heat, stirring constantly, until thickened. A candy thermometer will register about 180 degrees F. Don't allow the mixture to boil!
Pour the mixture through a sieve into a bowl and stir in the coffee liqueur, vanilla, and salt. Place a piece of plastic wrap directly on top of the custard and chill completely.
Pour the custard into the bowl of an ice cream maker and process according to the manufacturer's directions. Stir in the roughly chopped chocolate, if using, and freeze in covered containers. Allow the gelato to thaw slightly before serving.

CHOCOLATE PEANUT BUTTER ICE CREAM

Chocolate Peanut Butter Ice Cream image

The ice cream is ready to serve as soon as the ice cream maker stops! I used 1 C whole milk, and 1/2 C 2% milk.

Provided by Absarunnin

Categories Frozen Desserts

Time 50m

Yield 1 quart, 8 serving(s)

Number Of Ingredients 8

Ingredients

2 ounces semisweet chocolate
4 tablespoons cocoa powder
1 1/2 cups milk
2 eggs, lightly beaten
2/3 cup sugar
1 cup whipping cream
1 teaspoon pure vanilla extract
1/2 cup peanut butter

Steps:

Melt chocolate over low heat.
Gradually stir in cocoa powder and milk while continuing to heat.
Beat sugar into eggs in a separate bowl.
Stir hot chocolate/milk mixture into eggs.
Add cream and vanilla extract.
Cool.
Just before adding to ice cream maker, stir a cup of ice cream mixture into peanut butter.
Once mixed, stir into rest of ice cream mixture.
Freeze in ice cream maker according to manufacturer's instructions.
I used all-natural peanut butter (100% ground peanuts).

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