591675 Wed Jan 28 15:26:50 -0800 2009 13 31 Home Cooking 0 4367069 Do you have a copy of this book? I understand it contains a recipe for peanut butter gelato. I've been desperately seeking and not finding for a couple of days now. Would be so appreciative if anyone has this book and could share the scoop, so to speak, on the PB gelato recipe therein. In the spirit of sharing, I'm looking for peanut butter to go with my chocolate. I made the following chocolate gelato yesterday and it is ultra deep, dark chocolatey deliciousness: http://www.travelerslunchbox.com/journal/2005/7/6/chocolate-vs-chocolate-the-ultimate-showdown.html It was the first time I made gelato and it is sooooooooooo rich and yummy! I used Scharffen Berger bittersweet chocolate (70% cacao) with a blend of their cocoa powder and a dark, luscious cocoa powder I bought in Quebec at Érico's Chocolates (if only I could mail order more...the stuff is out of this world)! kattyeyes >>^..^<< Wed Jan 28 15:26:50 -0800 2009 249664 kattyeyes 1 4367254 This recipe is paraphrased from Weinstein's "The Ultimate Frozen Dessert Book." It makes a quart, and the recipe can be doubled. 5 large egg yolks, at room temperature ¾ cup sugar 2 ½ cups whole milk ¼ cup heavy cream 2/3 cup creamy peanut butter 2 teaspoons vanilla extract Using an electric mixer or a whisk, combine the sugar with the egg yolks. Beat for about two minutes, until the mixture is lightly colored. In a medium saucepan, heat the milk and cream over medium heat. Watch for small bubbles to appear around the edge of the pan. Adjust the heat to maintain the small bubbles, being careful not to let the mixture boil. Pour about ¾ cup of the hot milk mixture into the egg yolk mixture, whisking until combined and smooth; then pour this combined mixture back into the hot milk in the pan. Reduce the heat to VERY low. Cook slowly on low heat, stirring continuously for about 6 minutes, until the mixture thickens slightly and coats the back of a spoon. Remove the pan from the heat. Add the peanut butter and whisk until smooth. Strain through a fine-mesh strainer into a clean bowl. Add the vanilla. Chill in refrigerator about 4 hours, or overnight. Place the custard and the dasher from your ice cream machine in the freezer for about 10 minutes to get them both cold. Follow the manufacturer’s instructions for freezing the custard, and serve at once. You can also freeze the gelato in small or large containers that are well-sealed. It will keep in the freezer for up to a month. Before serving, let it soften at room temperature for about 10 minutes. Wed Jan 28 16:24:43 -0800 2009 4367069 49600 CindyJ 2 4367318 YOU RULE! Thank you soooooo very much! :) Wed Jan 28 16:42:42 -0800 2009 4367254 249664 kattyeyes 1 4368365 Quid Pro Quo, Kattyeyes! The internet gives you a recipe, you give the internet a recipe!...namely that chocolate gelato one. What if I say "Please"? Thu Jan 29 04:19:22 -0800 2009 4367069 219971 Chandler84 2 4368757 By all means! The link to the chocolate gelato recipe is in my OP above. ;) Thu Jan 29 07:29:17 -0800 2009 4368365 249664 kattyeyes 3 4369773 Do you recommend the book, generally? Does it have stuff other than ice creams and gelatos and the like? There are so many possibilities. Thu Jan 29 11:36:19 -0800 2009 4368757 123744 karykat 4 4370806 Yes, it has other stuff. The cover of the book reads, "A Complete Guide to Gelato, Sherbert, Granita, and Semmifreddo, Plus Frozen Cakes, Pies, Mousses, Chiffon Cakes, and More, with Hundreds of Ways to Customize Every Recipe to Your Own Taste" Do I recommend it? Well, let me put it this way -- when I opened the book yesterday to get the recipe, I think it was the second time I had ever looked at it. Some of the recipes look interesting; it's just that I don't make these types of desserts very much. I think I've used my ice cream maker twice. I bought the book thinking it'd inspire me to use the ice cream maker. HAH! Oh, and the other thing I noticed when I reached for the book yesterday is that I also have Weinstein's "Ultimate Ice Cream Book." Go figure! Thu Jan 29 15:45:11 -0800 2009 4369773 49600 CindyJ 5 4370943 That's kinda funny. I wish I had a book I could swap ya, 'cause I think I'm feeling more inspired right about now. ;) Thanks again for posting the PB recipe. The custard is chilling in the fridge--will be sending it through the machine later tonight. The custard itself was so delicious, I can't wait to eat the finished product. Thank god the stuff is so rich you can only eat so much at a time. MOO! Thu Jan 29 16:23:54 -0800 2009 4370806 249664 kattyeyes 6 4371436 I cannot shut up about how delicious this peanut butter gelato is. Since I just made chocolate the other day, I had a little of each tonight and they are, indeed, two great tastes that taste great together. Holy, holy, holy cow! If you ever thought about making peanut butter gelato, get out your machine and try this recipe. It's a decadent, ultra-rich, top shelf Reese's peanut butter cup in a bowl. Wow. Thu Jan 29 19:45:05 -0800 2009 4370943 249664 kattyeyes 7 4371556 kattyeyes, i'm so glad you got your recipe! see, if you get a little creative you can usually find what you need on CH ;) Thu Jan 29 20:39:13 -0800 2009 4371436 103920 goodhealthgourmet 8 4373332 Me, too! "I get by with a little help from my friends." Thank you so much for providing the winning strategy on this one. :) I brought some to my mom today (who is not the chocolate/PB freak I am) and she had to admit it was out of this world! Have a nice weekend! Fri Jan 30 12:00:03 -0800 2009 4371556 249664 kattyeyes 5 4372831 Thanks much. I have a book in storage somewhere that has some of the non-ice-cream things in it too. Maybe I should dig it out. After it gets a little warmer around here. Brrrrrrrr. Fri Jan 30 09:40:09 -0800 2009 4370806 123744 karykat 1 4701091 With Memorial Day just around the corner, summer's not far away. I recently borrowed "The Ultimate Frozen Dessert Book" by Bruce Weinstein and Mark Scarbrough from the library. Is anyone making treats from this book they want to share here? I just blended up a variation on their Orange Sherbet. Mine is Orange Amaretto Julius Sherbet (sounds like an AKC show dog's name!). With a quick lick of the spatula, I can tell you, these guys are onto something. And it's gonna be even hotter tomorrow, so this is a timely treat! Paraphrased from "the bible" of frozen desserts: ORANGE AMARETTO JULIUS SHERBET 1 teaspoon unflavored gelatin 1 tablespoon cool water 2¼ cups milk (I used 2 percent) ½ cup sugar ¼ cup light corn syrup ¼ teaspoon salt 12-oz. can frozen orange juice concentrate, thawed 1 small package Royal vanilla instant pudding mix* 2 tablespoons Amaretto di Saronno Sprinkle gelatin over water in small ramekin; set aside for 5 minutes to soften. Warm 1¼ cups of milk in medium saucepan over low heat. Stir in sugar and corn syrup to dissolve. Reduce heat further, then stir in the gelatin mixture and salt—only till dissolved—about 10 seconds. Do not let the mixture simmer. Pour warmed milk mixture into a large blender. Add OJ concentrate, 1 cup of milk, pudding mix and Amaretto. Blend till smooth. Refrigerate till cold (4 hours or overnight). Whisk mixture again, then transfer to ice cream maker and process according to your machine’s directions. Store in a sealed container in the freezer up to one month. Variations: “Regular” orange sherbet omits the pudding mix and Amaretto. Harvey Wallbanger: Use only 2 cups milk—warm 1 cup, following directions above. Then add ¼ cup of vodka and 2 tablespoons Galliano in the blender. *Original recipe calls for ¼ cup of instant pudding mix--but an entire small box of instant pudding mix isn't THAT much more, so I used the whole box. What's cookin' and chillin', chowhounds? Wed May 20 12:05:01 -0700 2009 4367069 249664 kattyeyes 2 4704626 If you love an Orange Julius, you owe it to yourself to try this recipe. Ran it through the machine this a.m. and it's in the freezer now. Yum, yum, yum--it's rich AND refreshing! Thu May 21 14:31:03 -0700 2009 4701091 249664 kattyeyes