Description
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.
Ingredients
- 2 cups whole milk
- 1 cup half-and-half
- ¼ cup unsweetened cocoa powder
- 1 cup egg substitute
- ⅔ cup white sugar
- ½ cup smooth peanut butter
- 1 teaspoon vanilla extract
- 1 pinch salt, or to taste
Instructions
- Combine milk
- half-and-half
- and cocoa powder in a pot over medium heat. Cook until heated through
- reaching about 130 degrees F (54 C) but not boiling. Stir occasionally to break up lumps and prevent a skin from forming on the surface.
- Meanwhile
- combine egg substitute and sugar in a separate bowl. Whisk until sugar is incorporated. Pour in a little of the hot milk mixture to temper the eggs; mix well and add back to the mixture on the stove. Reduce heat to medium-low. Stir until mixture reaches 185 degrees F (85 C) and thickens enough to coat the back of a spoon
- but do not let boil.
- Turn off the heat. Add peanut butter
- vanilla extract
- and salt. Stir until melted and combined. Let ice cream base cool
- stirring occasionally
- until steam stops rising
- at least 20 minutes. Place pot over an ice water bath if desired. Cover and refrigerate
- 8 hours to overnight.
- Pour base into an ice cream maker and freeze according to manufacturer’s instructions until texture resembles soft-serve
- about 20 minutes. Transfer to an airtight container and freeze until firm
- about 4 hours.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 13 hrs 5 mins
Servings: 8