Chocolate Peanut Butter Gelato Delight

Follow our step-by-step guide on how to make Chocolate Peanut Butter Gelato Delight.

1. Step 1

   In a medium pot, combine the whole milk, half-and-half, and cocoa powder. Heat over medium heat until the mixture is warm, reaching about 130°F (54°C), but do not let it boil. Stir occasionally to dissolve the cocoa powder and prevent a skin from forming.

2. Step 2

   In a separate bowl, whisk together the egg substitute and sugar until well combined. Gradually add a small amount of the warm milk mixture to the egg mixture to temper it, then mix well and return it to the pot.

3. Step 3

   Reduce the heat to medium-low and stir the mixture continuously until it thickens and reaches 185°F (85°C), which should take about 5-10 minutes. Be careful not to let it boil.

4. Step 4

   Once thickened, remove the pot from the heat and stir in the peanut butter, vanilla extract, and a pinch of salt. Mix until the peanut butter is fully melted and incorporated.

5. Step 5

   Allow the mixture to cool, stirring occasionally, until steam stops rising, which should take at least 20 minutes. For quicker cooling, you can place the pot in an ice water bath.

6. Step 6

   Cover the mixture and refrigerate for at least 8 hours or overnight to chill completely.

7. Step 7

   Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency, about 20 minutes.

8. Step 8

   Transfer the gelato to an airtight container and freeze for an additional 4 hours or until firm.