Ingredients
Peanut butter
150 g roasted, salted peanuts
30 g peanut oil, to taste

Peanut butter gelato
650 g full cream milk
140 g caster sugar
50 g skim milk powder

Method
Peanut butter

  • Place peanuts into mixing bowl and chop 15 sec/speed 7.
  • Add oil and mix 1 min/speed 5 until smooth. Transfer into a bowl and set aside.

Peanut butter gelato

  • Without washing mixing bowl, place milk into mixing bowl and warm 5 min/37°C/speed 2.
  • Insert butterfly whisk. Add sugar, milk powder and reserved peanut butter and cook 8 min/90°C/speed 2 then blend 10 sec/speed 4. Remove butterfly whisk.
  • Pour mixture up to 4 cm high into shallow freezable containers or ice cube trays and cover with plastic wrap. Allow mixture to cool to room temperature before placing into freezer overnight.
  • Transfer frozen gelato mixture into refrigerator for 15 minutes to soften slightly, then cut into pieces (4 x 4 cm) Place half of the gelato pieces into mixing bowl and blend 20 sec/speed 6, then mix 10 sec/speed 4, with aid of spatula. Transfer ice-cream into a freezable container.
  • Place remaining frozen gelato pieces into mixing bowl and blend 20 sec/speed 6, then mix 10 sec/speed 4, with aid of spatula. Transfer into freezable container with gelato and return to freezer for a minimum of 2 hours. Serve with beer and chilli peanut brittle. Recipe to follow next week.

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Peanut Butter Gelato

By Donato Joce
Recipe courtesy of Thermomix Calendar 2016 (Australia)

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