Peanut Butter Gelato

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 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

Process

Method

1. 1

   Whisk together the sugars, salt, nonfat dry milk powder, and the base 50.

2. 2

   Add the dairy & peanut butter, and blend for 1 - 2 minutes with an immersion blender.

3. 3

   Heat the base until 85 degrees Celsius.

4. 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!