Chocolate Peanut Butter Gelato
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 177.9
- Total Fat: 9.4 g
- Cholesterol: 11.7 mg
- Sodium: 126.4 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 1.2 g
- Protein: 7.0 g
View full nutritional breakdown of Chocolate Peanut Butter Gelato calories by ingredient
Introduction
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. 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.Number of Servings: 12
Ingredients
-
Half and Half, 1 cup
Whole Milk, 2 cups
Granulated Sugar, 3/4 cup
Cocoa Powder, 1/4 cup
Vanilla Extract, 1 tsp
Egg substitute, liquid, 1 cup
Salt, 1 dash (if peanut butter is salty enough, omit this)
Peanut Butter (smooth), 1/2 cup (reduced fat is fine also. if using natural peanut butter, adjust sugar and salt accordingly)
Directions
In a pot, combine:
- Half and half
- Milk
- Cocoa
- Vanilla
Heat on a medium flame until mixture is hot through, but not boiling (130 deg F, if you're measuring). Stir occasionally to avoid formation of a skin.
While milk is heating, combine sugar and egg substitute in a separate bowl. Whisk until sugar is incorporated.
Temper egg mixture with a little of the hot milk mixture. Combine, and add tempered eggs to the milk on the stove. With flame on medium-low, stir mixture until it thickens enough to coat the back of a spoon (185 deg F) but DO NOT let boil.
Turn off heat. Add peanut butter and stir until melted and combined. Strain if desired (I don't care enough to).
Chill mix thoroughly (preferably overnight) and freeze according to manufacturer's instructions.
Serving Size: Makes just over quart of gelato base, which should yield 10-12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user TALIFUSS.
- Half and half
- Milk
- Cocoa
- Vanilla
Heat on a medium flame until mixture is hot through, but not boiling (130 deg F, if you're measuring). Stir occasionally to avoid formation of a skin.
While milk is heating, combine sugar and egg substitute in a separate bowl. Whisk until sugar is incorporated.
Temper egg mixture with a little of the hot milk mixture. Combine, and add tempered eggs to the milk on the stove. With flame on medium-low, stir mixture until it thickens enough to coat the back of a spoon (185 deg F) but DO NOT let boil.
Turn off heat. Add peanut butter and stir until melted and combined. Strain if desired (I don't care enough to).
Chill mix thoroughly (preferably overnight) and freeze according to manufacturer's instructions.
Serving Size: Makes just over quart of gelato base, which should yield 10-12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user TALIFUSS.