Peanut butter makes everyone happy (nut allergies notwithstanding) Add chocolate to the mix and it’s a friggin’ party. Peanut butter gelato with choco chunks is inspired by the idea of a frozen Reese’s Cup (who doesn’t love those?) It’s not hard to make, but there are a few simple tricks to take note of.
You already know what I’m going to say – use natural peanut butter. The kind that you have to mix up before you use it. A peanut butter that is really smooth with no sugar added is what you are looking for. Sugar depresses the freezing point of gelato, so any additional sugar is going throw the recipe off balance. Be sure to mix the peanut butter BEFORE measuring it – you want a good mix of nut solids and nut oils.
To get a truly smooth peanut butter gelato, the peanut butter needs to be made into a nut cream before being added to the dairy. Before I learned this from a professional Italian gelateri, I would simply dump the peanut butter straight into the gelato mix. It was good but not great.
Nuts contain a high amount of fat which needs to be emulsified for the best texture. It sounds a lot more difficult than it is. Throw the peanut butter in the mixer. Make a sugar syrup then pour the boiling syrup over the peanut butter. Whisk at a high speed until creamy and cool. This little bit of extra effort produces a heavenly smooth, near-professional gelato.
Chocolate chunks take no time to make and can be as simple or as fancy as you want. My two favorite versions to pair with this gelato are dark chocolate chunks (using a 70% chocolate) and baco-choco chunks (chocolate shards embedded with small bits of crispy bacon) I find that about a cup of chunks gives the perfect gelato to mix-in ratio but that’s a personal choice everyone must make for themselves.Print