Recipe courtesy of Jessica Oloroso
Episode: Sweet & Savory
Print
Total:
1 hr 55 min
Prep:
55 min
Inactive:
45 min
Cook:
15 min
Level:
Easy

Ingredients

  • 3/4 cup whole milk
  • 3/4 cup evaporated milk
  • 3/4 cup heavy cream
  • 1 cup sugar
  • 5 large egg yolks
  • 1/2 cup natural peanut butter
  • Kosher salt

Directions

In a medium saucepan, combine milk, evaporated milk, cream, and sugar. Heat over medium until steaming, but do not boil. 

Place the yolks in a medium bowl, then whisk in 1/3 hot milk mixture. Transfer the egg-milk mixture back to saucepan and return to medium heat. Cook, stirring constantly, until mixture coats the back of a spoon, about 12 minutes. 

Set a medium bowl in a bowl of ice water, then pour the custard into the empty bowl. Let the mixture stand, stirring occasionally, until cool, about 45 minutes. Transfer the custard to a blender with peanut butter and 1 1/2 teaspoons salt; blend until smooth. 

Transfer the custard to a gelato machine and freeze according to manufacturer's instructions, about 45 minutes.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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