Congratulations to Jennie over at The Messy Baker Blog for winning the Redwood Hill giveaway!
She is a lucky girl! But, if you didn’t win, don’t worry… I will have more giveaways.
Okay, two really exciting things happened this week:
1. The president of Micronesia visited my college on Sunday.
2. I got Homecoming Queen. Funny story, though… they got two “Homecoming King” sashes, so I got to rep a king sash all night long. Don’t care!
Anyway, before it gets too cold, I want to share one more freezing cold recipe with you.
I have eaten Gelato a few times, but this is the first time I had ever made it. I could not believe how creamy it was. So decadent and the chocolate peanut butter topping was also smooth and creamy, so there were some nice textures going on.
If you happen to get another unseasonably warm day, I suggest you make this Gelato.
Vanilla Gelato with Chocolate Peanut Butter Ganache Topping
- 3 1/2 cups vanilla Kefir (I’m obsessed with Kefir right now if you can’t tell)
- 1 cup greek yogurt
- ¼ cup creamer
- 1 teaspoon vanilla extract
- 1 cup sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 1/3 cup peanut butter
- 1/3 cup chocolate chips
- 2 tbsp oil
- Mix sugar, cornstarch, salt, and Kefir in a medium saucepan. Whisk and heat over medium heat, frequently scraping the bottom, until the mixture begins to barely simmer around the edges.
- Then, stirring constantly and scraping the sides and corners of the pan to prevent scorching, let the mixture simmer for 2.5 to 3 minutes to fully cook the cornstarch.
- Scrape the hot mixture into the bowl and whisk until well blended
- Set in the freezer to cool for about 10-15 min.
- When cool, whisk in the frozen yogurt until you get a smooth consistency.
- Pour the Gelato mixture into the canister of an ice cream maker. Freeze according to manufacturer’s directions.
- Once frozen, melt the peanut butter, chocolate chips, and oil in a microwave safe bowl in the microwave until melted, about 1 minute. Whisk until blended and spread evenly on top of the Gelato.
- Freeze again until the chocolate layer has hardened.