Gelato · Chocolate, Nuts & Coffee · Nº 23
Salted Peanut
Arachidi salate
Salt does for peanuts what it does for caramel: it sharpens the roast and makes the sweetness read as flavor rather than sugar. Consider this a quiet argument for savory ice cream.
Prep + optional refrigerated aging + automatic cycle
Let’s make it.
From a balanced base to your first scoop.
Whisk the skim milk powder, sugar, dextrose, stabilizer and salt together until evenly combined.
Combine the milk, cream and peanut butter in a saucepan. Warm to 113–122 °F (45–50 °C), rain in the dry mix while stirring, then heat to 185 °F (85 °C). Off the heat, keep stirring for 30 seconds.
Use an immersion blender to homogenize the warm base until completely smooth, then cool the liquid base quickly over an ice bath to 39 °F (4 °C).
Optional · Rest for better texture
(Optional, for better texture) Cover and refrigerate the liquid mix at 39 °F (4 °C) for up to 6 hours. Keep it in the refrigerator, not the freezer; it should remain cold, fluid, and pourable.
Pour the cold base into the Natridy Gelato Maker bowl, secure the lid, and press Start. The built-in compressor chills and churns automatically.
Optional · Firm up before serving
(Optional, for a firmer texture) Transfer the finished gelato to a chilled container, cover, and freeze until firm. Before serving, let it soften until easily scoopable.
