Preparation time
28h 0min
Total time
28h 0min
Portion
6
portion(s)
Level
easy
- TM 5
published: 2016/12/15
changed: 2016/12/20
Ingredients
Peanut butter
- 150 g roasted salted peanuts
- 30 g peanut oil, to taste
Peanut butter gelato
- 650 g full cream milk
- 140 g caster sugar
- 50 g skim milk powder
Peanut bark
- 50 g roasted salted peanuts
- 150 g dark chocolate chips
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Place peanuts into mixing bowl and chop 15 sec/speed 7.
- Add oil and mix 1 min/speed 5, until smooth. Transfer into a bowl and set aside.
- Without washing mixing bowl, place milk into mixing bowl and warm 5 min/37°C/speed 2.
- Insert butterfly whisk. Add sugar, milk powder and reserved peanut butter and cook 8 min/90°C/speed 2, then blend 10 sec/speed 4. Remove butterfly whisk.
- Pour mixture, up to 4 cm high, into shallow freezable containers or ice cube trays and cover with plastic wrap. Allow mixture to cool to room temperature before placing into freezer overnight.
- Transfer frozen gelato mixture into refrigerator for 15 minutes to soften slightly, then cut into pieces (4 x 4 cm). Place half of the gelato pieces into mixing bowl and blend 20 sec/speed 6, then mix 10 sec/speed 4 with aid of spatula. Transfer ice cream into a freezable container.
- Place remaining frozen gelato pieces into mixing bowl and blend 20 sec/speed 6, then mix 10 sec/speed 4 with aid of spatula. Transfer into freezable container with gelato and return to freezer for a minimum of 2 hours. Clean and dry mixing bowl.
- Line a baking tray (30 x 40 cm) with baking paper and set aside.
- Place peanuts into mixing bowl and crush 8 sec/speed 7. Transfer into small bowl and set aside.
- Place chocolate into mixing bowl and grate 10 sec/speed 10. Scrape down sides of mixing bowl with spatula. Melt 3 min/100°C/speed 2. Spread melted chocolate out thinly onto prepared baking tray. Sprinkle with 2 tablespoons of the reserved crushed peanuts. Place into refrigerator to set (approx. 10 minutes).
- Break bark into shards. Serve gelato with bark and sprinkle with remaining crushed peanuts.
Peanut butter
Peanut butter gelato
Peanut bark
Thermomix Model
-
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
This gelato is amazing. A massive hit in our household 👍
One of my favourite ice creams
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