Amazing Reese's PB&J Gelato
We are still working our way through the 4.5 lbs tub of Reese’s Peanut Butter Sauce we picked up in Las Vegas. It is sure a good thing that I love peanut butter and Reese’s… Here is another two Ninja® CREAMi™ recipes based on Reese’s products. White Chocolate Reese’s Ice Cream and Reese’s PB&J Gelato!
Things to know:
Which country is Reese’s from?
From the country that brought you the internet, the moon landing and the Tiger King…the good ol’ USA!
Is Reese’s owned by Hershey?
After being founded in 1928, Reese’s was sold to the Hershey Company in 1963 by the founder’s six sons.
Why is gelato different from ice cream?
Gelato differs from ice cream because it contains more milk and less cream, contains less air due to slower churning, and is served warmer, resulting in a denser, smoother, and more intense flavor compared to the richer, airier, and colder ice cream, which uses more cream and often eggs.
What country eats the most gelato?
Bet you didn’t guess this one…New Zealand. The average Kiwi consumes almost 7.5 gallons of this delicious dessert per year! The USA is second.
Is Ninja® CREAMi™ better than an ice cream maker?
We certainly think so, but it really depends on preference. The biggest con of the CREAMi is that you have to freeze the mixture for 24 hours before you can enjoy the treat. We feel that the versatility of this magical device is well worth the wait. Plus with a few extra containers and a little bit of planning, the day after you buy your CREAMi is the only day that you ever have to go without ice cream, gelato, frozen custard, or any of the other treats it produces. Not including the equipment necessary to freeze the treats as you make them makes the CREAMi more affordable and compact.
Reese’s PB&J Gelato
4 large egg yolks
1/2 cup dark brown sugar
1/4 cup heavy cream
1/4 cup whole milk
2 T chocolate chips
1/4 cup Reese’s Peanut Butter Sauce
1/4 cup grape jelly
1. Place egg yolks, brown sugar, cocoa powder and fudge topping in a small saucepan and whisk until fully combined and sugar dissolved.
2. Add heavy cream and milk to saucepan and stir to combine.
3. Place saucepan on stove on medium heat, stirring constantly with a whisk or rubber spatula. Cook until temperature reaches 165-175F on an instant read thermometer.
4. Remove base from heat and stir in chocolate chunks until melted.
5. Pour the mixture through a fine-mesh strainer. Add strained mixture to a CREAMi™ pint.
6. Place into an ice bath.
7. Once cooled to room temperature (about 30 minutes), place storage lid on pint and freeze for at least 24 hours.
8. After at least 24 hours, place on Ninja® CREAMi™ and select Gelato setting.
9. When complete add the peanut butter sauce, place back on the CREAMi and select Mix-In.
10. Remove the container from the CREAMi, add the jelly and gently hand stir in. Serve and ENJOY!!
Equipment used:
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