Cioccolato & Peanut Butter Gelato

I’m not sure how to say peanut butter in Italian, so I didn’t.


2 ounces fine-quality bittersweet chocolate 

2 1/4 cups whole milk

1/3 cup heavy cream

3/4 cup minus 2 tablespoons superfine granulated sugar

1 cup unsweetened cocoa powder

4 large egg yolks

1/2 cup peanut butter


Chop chocolate. In a heavy saucepan bring milk, cream, and about half of sugar just to a simmer. Remove pan from heat and add cocoa powder and chocolate, whisking until chocolate is melted and mixture is smooth.

In a bowl with an electric mixer beat yolks and remaining sugar until thick and pale. Add hot chocolate mixture in a slow stream, whisking, and pour into saucepan. Cook custard over moderately low heat, stirring constantly, until it begins to thicken. Be careful not to boil the custard. Pour custard through a sieve into a bowl. Cover with plastic wrap and refrigerate until fully chilled 4 hrs-overnight).

Freeze custard in an ice cream maker. When almost done, drop teaspoons of peanut butter into ice cream maker.  Transfer to an airtight container and put in freezer to harden, 1 to 3 hours. Serve with bananas and or whipped cream. 

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