"The Ultimate Frozen Dessert" by Bruce Weinstein
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:
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)!
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?
oooh, katty, you are a dangerous woman! i have one question. i really do not like cloyingly sweet desserts. this mixture sounds awfully sweet, what with theOJC,the sugar and c syrup, AND the pudding mix. i wonder if it would chemically work w/ less sugar. what thinks yee?
i just had a thought. i LOVE chocolate with orange.maybe i will try the orange julius recipe but add unsweetened cocoa powder to both make it chocolate orange and cut the sweetness; and/or use chocolate pudding mix. hmmmm.
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!
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!
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.
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.