Nut & Specialty

Peanut Butter Gelato

Name: Peanut Butter Gelato
Yield: 3008 grams
Ingredients: 418g Granulated Sugar (Sucrose); 65g Dextrose; 50g Nonfat Dry Milk Powder; 90g Eurostella Base 50 Naturally; 5g Coarse Salt; 1900g Whole Milk (3.25% fat); 190g Heavy Cream (36% fat); 290g Peanut Butter (Creamy)

A flavorful peanut butter gelato made with Eurostella Base 50 Naturally.

Gelato Expert

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Updated August 1, 2026 Yield 3,008g

Recipe

Ingredients

Scaled yield: 3,008g

Granulated Sugar (Sucrose) 13.9% of recipe
418g
Dextrose 2.2% of recipe
65g
Nonfat Dry Milk Powder 1.7% of recipe
50g
Eurostella Base 50 Naturally Supplied by Stella 3% of recipe
90g
Coarse Salt 0.2% of recipe
5g
Whole Milk (3.25% fat) 63.2% of recipe
1,900g
Heavy Cream (36% fat) 6.3% of recipe
190g
Peanut Butter (Creamy) 9.6% of recipe
290g

Allergens: dairy, peanuts

Steps

1
Whisk together the sugars, salt, nonfat dry milk powder, and the base 50.
2
Add the dairy & peanut butter, and blend for 1 - 2 minutes with an immersion blender.
3
Heat the base until 85 degrees Celsius.
4
Freeze until -6 or -7 degrees Celsius. Extract and blast freeze 8- 10 minutes (optional) prior to serving.

Tip: Sprinkle chopped peanuts on top of the extracted gelato for garnish & texture!

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Peanut Butter Gelato

Ingredients

Method

Peanut Butter Gelato

Ingredients

Steps

Made from this recipe

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Amount	Ingredient
418g	Granulated Sugar (Sucrose)
65g	Dextrose
50g	Nonfat Dry Milk Powder
90g	Eurostella Base 50 Naturally
5g	Coarse Salt
1,900g	Whole Milk (3.25% fat)
190g	Heavy Cream (36% fat)
290g	Peanut Butter (Creamy)

Step	Instructions
1	Whisk together the sugars, salt, nonfat dry milk powder, and the base 50.
2	Add the dairy & peanut butter, and blend for 1 - 2 minutes with an immersion blender.
3	Heat the base until 85 degrees Celsius.
4	Freeze until -6 or -7 degrees Celsius. Extract and blast freeze 8- 10 minutes (optional) prior to serving. Tip: Sprinkle chopped peanuts on top of the extracted gelato for garnish & texture!