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Peanut butter gelato


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Ingredients

6 portion(s)

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

Peanut bark

  • 50 g roasted salted peanuts
  • 150 g dark chocolate chips
  • 6
    28h 0min
    Preparation 28h 0min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation

    Peanut butter
  1. Place peanuts into mixing bowl and chop 15 sec/speed 7.
  2. Add oil and mix 1 min/speed 5, until smooth. Transfer into a bowl and set aside.
  3. Peanut butter gelato
  4. Without washing mixing bowl, place milk into mixing bowl and warm 5 min/37°C/speed 2.
  5. 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.
  6. 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.
  7. 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.
  8. 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. Clean and dry mixing bowl.
  9. Peanut bark
  10. Line a baking tray (30 x 40 cm) with baking paper and set aside.
  11. Place peanuts into mixing bowl and crush 8 sec/speed 7. Transfer into small bowl and set aside.
  12. Place chocolate into mixing bowl and grate 10 sec/speed 10. Scrape down sides of mixing bowl with spatula. Melt 3 min/100°C/speed 2. Spread melted chocolate out thinly onto prepared baking tray. Sprinkle with 2 tablespoons of the reserved crushed peanuts. Place into refrigerator to set (approx. 10 minutes).
  13. Break bark into shards. Serve gelato with bark and sprinkle with remaining crushed peanuts.
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • This gelato is amazing. A massive hit in our...

    Submitted by bull_dog72 on 24. September 2017 - 08:59.

    This gelato is amazing. A massive hit in our household 👍

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  • One of my favourite ice creams

    Submitted by bigwin74 on 6. March 2017 - 17:00.

    One of my favourite ice creams

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