We topped servings with Trader Joe's Mini Peanut Butter cups sent to us from my sister; they were so good! This was a wonderful combo. I've been in an ice-cream making mood for some reason lately; last week I made homemade Cookies and Cream and today, Chocolate. Somebody stop me!!
Chocolate Peanut Butter Gelato
adapted from Giada and other recipes
2 cups whole milk1 cup heavy cream
1/2 cup sugar, plus 1/4 cup
4 egg yolks
1/2 teaspoon vanilla extract
1/2 cup smooth chocolate peanut butter
1. In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.
2. Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. (A Kitchenaid is handy for this- I set mine near the stove). Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. 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, about 3 to 7 minutes. (160-170 degrees F on a candy or meat thermometer).
3. Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Whisk in the vanilla and chocolate peanut buter until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze. Transer into a freezer-safe container, and freeze until hardened.
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