Peanut Butter Gelato

Method

Deeply roasted, lightly salty and seriously moreish, this is peanut butter ice cream done the gelato way. Our 100% Smooth Roasted Peanut Paste is the only flavouring in it, blended straight into a Colac neutral base, so the peanut does all the talking. Or use as a base to create your own PB & J sundae!

How to Make Peanut Butter Gelato:

Ingredients

• 1kg of Colac Neutral White Base (SGC1006P)
• 3kg Whole Milk
• 500g 100% Smooth Roasted Peanut Paste (SCM228)

Method

1. Heat the milk (70-85°C)
2. Add the Colac neutral gelato base and blend with a high powered blender for 2+ minutes
3. Allow to cool, add the peanut paste and blend again
4. Then churn, decorate and store as you would normally

Enjoyed this recipe? Scatter Roasted Nibbed Peanuts or Caramelised Granulated Peanuts over each scoop for crunch, or ripple through Colac Strawberry or Raspberry Flavour Paste and serve it as a peanut butter and jelly sundae.