Peanut butter and chocolate fudge gelato

Peanut butter and chocolate fudge gelato

Gelato al burro d’arachidi e fondente al cioccolato

By
From
PIDAPIPÓ
Makes
1 kg

While this is a perfect gelato for eating on its own, it also pairs up with cookies to create an even more indulgent dessert. Peanut butter and chocolate are a perfect match and I’ve found that people really love these heavy, rich flavours during the colder months.

Ingredients

Quantity Ingredient
135g caster sugar
35g dextrose
20g skim milk powder
5g carob bean powder
645g milk
165ml pouring cream
125g smooth good-quality peanut butter

Chocolate fudge sauce

Quantity Ingredient
125ml pouring cream
50g soft brown sugar
1 tablespoon golden syrup or maple syrup
10g unsalted butter
100g dark chocolate, broken into chunks

Method

  1. Put the sugar, dextrose and skim milk powder in a bowl and mix to combine.
  2. Put the carob bean powder in a separate bowl. Add 2 tablespoons of the sugar mixture and mix together well.
  3. Add the milk and cream to a large heavy-based saucepan over a medium heat. Whisk in the carob bean powder mixture and continue to heat, whisking in the sugar mixture as you go, until it hits 85°C. Add the peanut butter and blend with a hand-held blender until smooth, then pour into a suitable lidded container and leave to cool in the freezer for 1 hour, or until the mixture drops to 4°C.
  4. Turn on your gelato maker so it begins the freezing process.
  5. Pour the mixture into your gelato maker. Once the mixture reaches –4°C or is the consistency of soft-serve ice cream (this should take about 30–45 minutes) detach the canister or scoop the gelato into a pre-cooled lidded container. Transfer to the freezer and leave for 1 hour to harden.
  6. To make the fudge sauce, add the cream, sugar, golden syrup and butter to a heavy-based saucepan and stir to combine. Bring to a simmer, then remove from the heat, add the chocolate and whisk together until the chocolate has melted and everything is well combined. Keep warm over a low heat.
  7. Add the fudge sauce to the gelato and mix it together roughly (you want a ripple effect here, so be sure not to overwork the gelato) then return the gelato to the freezer and leave for at least 1 hour to harden further before serving.
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