During winter break I take time to bake lots of goodies, and I never forget to make Buckeyes. Somehow I always end up with more peanut butter balls than I have melted chocolate – and of course I’m not going to waste those delicious graham cracker peanut butter balls, which end up in the freezer for a little while. Last night I thought peanut butter gelato with smashed buckeyes would definitely hit the pb spot.
Peanut Butter Buckeye Gelato – 1 quart
1 cup milk
2 cup heavy cream
1/2 cup sugar, plus 1/4 cup
4 egg yolks
1/2 teaspoon vanilla extract
1/2 cup peanut butter
6 peanut butter balls (from Buckeye recipe)
2.5 ounces chocolate, melted and cooled
In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Whisk until the sugar dissolves, about 5 minutes.
Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.
Place a strainer over a medium bowl, and pour the warm custard mixture through the strainer. Stir in the vanilla and peanut butter until it dissolves. Refrigerate custard overninght.
Remove the custard from the refrigerator. Pour the mixture into the machine and set according to instructions. About 10 minutes before it’s complete, drizzle in cooled melted chocolate, then 5 minutes after add the smashed peanut butter balls,. Transfer to an airtight container and freeze for at least 2 hours before serving.
We had brunch the day after I made this, the entire container was eaten!