Hey, hey, hey! It’s been a little quiet around here lately, but all in good cause! From switching all my sites over to new web hosting last week to launching the new blog design this past weekend, there hasn’t been much baking happening around these parts. The new site is pretty much finished (other than the 300 posts I need to get categorized for the new galleries), but for now here it is! This project has been in the works for the past 5 months (my own sites always take 10x as long) and was something I’ve been meaning to update for so long. The new color palette is reminiscent of what I had on the site a few designs ago – but refreshed and updated! I may do a separate post to highlight the changes (lol, who am I kidding…probably won’t happen), but for now feel free to take a look around and see what kind of projects you can find in the new still-in-the-works archives! But don’t go too far back. Those photos are scary.
Today’s recipe is about 2 years overdue. And I was a little ashamed that it took me this long to recreate, until I actually made it and all those thoughts cleared my head. The only way my thoughts could be explained while tasting this was that a giant bucket of confetti was swirling around my head. When I studied abroad in Italy a few years back it didn’t take us long to realize the peanut butter wasn’t a common grocery store item (literal gasp). We had heard a rumor that there was a international grocery store somewhere in Rome and we were determined to find it. And when we did, they had $10 Betty Crocker cake mixes (like literally the $1 ones you can get at Walmart) and a out of stock supply of peanut butter.
So one day in the spirit of desperation, we left for class early in hopes of finding the golden peanut butter store and living happily ever after. I’m pretty sure it was raining that day, we were lost in whoknowswhere street, and our iPods (cause we didn’t have phones for the semester) let us know that we were not exactly early for class. And if you’ve ever been to Rome, you know that the streets are literally mazes and finding your way to a hole in the wall shop is near impossible – especially for a directionally challenged GPS dependent college student like me. So we eventually gave up, tried to find our way back to studio, and when the time came to tell the professor why we were 20 minutes late and dripping wet (probably half rain/half sweat), we really had no choice but to tell him we were on a mad peanut butter hunt and came up empty. Some are late for class from oversleeping, or missing the bus, but a peanut butter treasure hunt? Worth it.
I don’t remember how we ever got our hands on an actual jar of peanut butter, but we eventually did. And from there on out, our studio snacks consisted of peanut butter saltines and pocky sticks. It’s okay to judge, we judged ourselves too.
And despite having to ration out that $10 jar of overly processed peanut butter over the rest of the semester, we lived to see another day. Gelato was another thing we got heavily addicted to while living in Italy, and the day we came across a gelato shop that had PEANUT BUTTER gelato, we were hooked. No candy mixins or chocolate toppings, just straight up peanut butter gelato. It may have taken me a few years to recreate, but it’s here. And it’s stupefacente. Which means amazing in Italian, but I totally had to google that cause my Italian skills are basically non existant.
A sweet & slightly salty homemade peanut gelato sure to please the crowds on a hot summer day.
- 1/2 cup sugar
- 2 eggs lightly beaten
- 1 cup milk
- 1 1/2 cup heavy whipping cream
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla
- In a saucepan combine sugar and milk. Whisk in eggs and place over medium heat until steaming (6-8 minutes), while stirring constantly.
- Once steaming, remove from heat and stir in cream, peanut butter, and vanilla.
- Place mixture in glass bowl and cover with saran wrap. Place in refrigerator for 3-4 hours until thoroughly cooled.
- Pour mixture in ice cream maker and churn until gelato becomes a soft serve consistency. (Because gelato is egg-based, it will not crystallize or get as hard as much as normal ice cream.)
Although best served fresh, you may store gelato in airtight container placed a plastic ziplic bag.
So pretty much the moral of the story is that if you ever go to Rome, please email me so I can direct to you the PB gelato shop. And the mozzarella ball restaurant. And the red pepper flake tomato pizza shop. And then send me a postcard, otherwise I’ll probably stalk your Instagram and cry myself to sleep that I’m not there with you.