The upside to not having a working oven at the moment is coming up with no-bake desserts. With NYC's recent 100F/40C muggy weather, I've been craving frozen treats like ice cream and gelato. I decided to make gelato since I only had whole milk on hand. (Gelato contains less fat than ice cream as it's made with more whole milk and less cream). The rest of the ingredients came from whatever I had in our pantry (making gelato one of my favorite pantry-clearing items!)
This was my first time making Chocolate Peanut Butter gelato and I was so happy with how it came out! I based my recipe on one of Giada's, but used less sugar, added a touch of salt, and didn't add cream at all. Instead of Nutella (which I also love), I used Dark Chocolate Dreams from Peanut Butter & Co
. The gelato had that addictive sweet and salty intense flavor that we both love.
This was my first time making Chocolate Peanut Butter gelato and I was so happy with how it came out! I based my recipe on one of Giada's, but used less sugar, added a touch of salt, and didn't add cream at all. Instead of Nutella (which I also love), I used Dark Chocolate Dreams from Peanut Butter & Co
. The gelato had that addictive sweet and salty intense flavor that we both love.
Chocolate Peanut Butter Gelato (adapted from Giada de Laurentis' Chocolate Hazelnut Gelato recipe)
Ingredients:
2 cups whole milk (I used whole milk from Organic Valley)
1/3 cup sugar, plus 1/4 cup
4 egg yolks
1/2 cup Dark Chocolate Peanut Butter
sea salt
Chopped peanuts (optional for garnish)
Directions:
1. In a saucepan combine the milk and 1/3 cup sugar over medium heat. Cook until the sugar dissolves.
2. Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar until the eggs have become thick and pale yellow.
3. Pour 1/2 cup of the warm milk and sugar mixture into the egg mixture and stir. (This will ensure that the eggs don't become scrambled!)
4. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon.
5. Pour the warm custard into another medium bowl and stir in the chocolate peanut butter until it dissolves. Add a little bit of sea salt to enhance the chocolate flavor.
6. Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze. To serve, scoop gelato into serving bowls and top with peanuts.
What's your favorite frozen treat to make at home?
Ingredients:
2 cups whole milk (I used whole milk from Organic Valley)
1/3 cup sugar, plus 1/4 cup
4 egg yolks
1/2 cup Dark Chocolate Peanut Butter
sea salt
Chopped peanuts (optional for garnish)
Directions:
1. In a saucepan combine the milk and 1/3 cup sugar over medium heat. Cook until the sugar dissolves.
2. Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar until the eggs have become thick and pale yellow.
3. Pour 1/2 cup of the warm milk and sugar mixture into the egg mixture and stir. (This will ensure that the eggs don't become scrambled!)
4. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon.
5. Pour the warm custard into another medium bowl and stir in the chocolate peanut butter until it dissolves. Add a little bit of sea salt to enhance the chocolate flavor.
6. Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze. To serve, scoop gelato into serving bowls and top with peanuts.
What's your favorite frozen treat to make at home?
1 comment:
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