CHOCOLATE GELATO WITH PEANUT BUTTER
Yield 1 quart
Number Of Ingredients 7
Steps:
- Beat yolks, sugar & salt until pale yellow. Scald milk, chocolate & cream. Add hot cream mix to eggs. Mix. Return to heat. Cook until thickened. Just boiling. Allow to dehydrate in the refrigerator 8 hours. Pour into ice cream freezer. When almost frozen, drizzle ¼C of peanut butter. Pour into freezer containter. Drizzle remaining ¼C peanut butter. Swirl with knife. Freeze until solid
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