Salted Peanut Gelato Recipes

HAZELNUT GELATO

Steps:

• Toast hazelnuts and rub off any skins in a kitchen towel, then cool completely. Pulse with 1/4 cup sugar and a pinch of salt in a food processor until finely chopped. Transfer to a 3-quart heavy saucepan and add milk and heavy cream. Bring just to a simmer over moderate heat, stirring occasionally, then remove from heat and let steep, covered, 1 hour.
• Pour mixture through a fine-mesh sieve into a bowl, pressing hard on and discarding solids.
• Beat together egg yolks and sugar with an electric mixer at medium speed until thick and pale, 2 to 3 minutes. Beat in milk mixture and transfer to cleaned saucepan. Cook custard over moderately low heat, stirring constantly, until an instant-read thermometer registers 175°F (do not let boil). Immediately pour custard through cleaned sieve into a metal bowl, then set bowl in a larger bowl of ice and cold water and cool, stirring occasionally. Chill custard, covered, until cold. Freeze in an ice cream maker, then transfer to an airtight container and put in freezer to harden.

CHOCOLATE-PEANUT BUTTER GELATO

Steps:

• 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.