Gelato
Fluffernutter Gelato
A marshmallow and peanut butter gelato, made with a vanilla bean custard.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 1 | 1 | whole vanilla bean, split in half lengthwise, scraped | |
| 80 ml | ⅓ cup | whole milk | |
| 180 ml | ¾ cup | double cream | |
| 25 g | 2 tbsp | granulated sugar | |
| 15 ml | 1 tbsp | light corn syrup | |
| 4 | 4 | egg yolks | |
| 5 ml | 1 tsp | vanilla extract | |
| 100 g | 5 tbsp | marshmallow paste | |
| 5 | 5 | chopped peanut butter biscuits, for mix-in |
Ingredients
Method
- Put a medium saucepan over a medium-high heat, add the vanilla bean and toast for 2–3 minutes until fragrant.
- Turn the heat down to medium-low, add the milk, double cream, sugar, corn syrup, egg yolk and vanilla extract and stir constantly with a whisk or spatula. Cook until it reaches 74–79°C on a thermometer.
- Take off the heat and strain through a fine sieve into an empty Creami pint. Stir in the marshmallow paste. Stand the pint in an ice bath until cool. Once cool, cover and freeze for 24 hours.
- Press: GELATO Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select gelato.
- Press: MIX-IN Make a hole about 4 cm wide down to the bottom of the pint. Add the chopped peanut butter biscuits to the hole and spin again on the mix-in program.
- Serve straight away.
Nutrition per serving estimated
- Calories
- 942 kcal
- Fat
- 59 g
- of which saturates
- 34 g
- Carbohydrate
- 92 g
- of which sugars
- 61 g
- Fibre
- 0.4 g
- Protein
- 11 g
- Sodium
- 210 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 2 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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