P.B. & J. Gelato - Modernist Cuisine

P.B. & J. Gelato

Recipe • March 7, 2013

When we developed the recipes for Modernist Cuisine at Home, we focused on using ingredients that we felt were fairly accessible and affordable. So when we reengineered our Pistachio Gelato recipe from Modernist Cuisine, we replaced the carrageenan with tapioca starch and xanthan gum. We tested it with corn starch and potato starch, but we liked tapioca the best. You can use either potato or corn starch, but a different texture may result.

We then took it a step further to include variations for Hazelnut Gelato, Strawberry Macadamia Gelato, and P.B. & J. Gelato, because those ingredients are also easier to find than pistachio butter.

Sam Fahey-Burke, Development Chef


PB&J Recipe

P.B. & J. Gelato, Step 2

Mix the hydrocolloids together and then gradually add them to the juice.

P.B. & J. Gelato, step 6A

You can use either strawberry or grape juice in this recipe.

P.B. & J. Gelato, Step 6B

We recommend using an immersion blender to thoroughly mix the ingredients.

P.B. & J. Gelato, step 7

Pour the mixture into a bowl, and chill it in a bath of ice water before transferring it to an ice-cream maker.

P.B. & J. Gelato, Step 8

You can use an ice-cream maker, gelatiera, or Pacojet.

P.B. & J. Gelato

We like to serve gelato in an elegant quenelle scoop.

Tips & Substitutions

Steps 1 – 5
  • You can use either grape juice or strawberry juice in this recipe. Whichever you decide, make sure to get 100% juice with no additives. Additives can interfere with the other ingredients in this recipe.
  • You can find both tapioca starch and xanthan gum online as well as in stores.
  • If you can’t find tapioca starch, you can use corn starch or potato starch, but the texture may be altered.
  • Dry-blend the dry ingredients before adding them to the juice. This will ensure that the thickening agents are evenly distributed when you add them to the juice.
  • Use an immersion blender to thoroughly combine the dry ingredients with the juice. Continue blending until the juice comes to a boil.
  • Remove the pot from the burner before adding the peanut butter and oil.
Steps 6– – 9
  • Again, use an immersion blender to thoroughly mix the peanut butter and oil into the juice mixture.
  • Pour the combined mixture into a bowl, and set the bowl into a large bowl filled with ice water. Wait until the gelato has cooled until you pour it into the ice-cream maker.
  • Our preference is to use a Pacojet, but an ice-cream maker or gelatiera are both good options, too. The texture, however, may not be quite as smooth or dense without a Pacojet.
  • Churn the gelato until it thickens and freezes, about 30 minutes.
  • Transfer the frozen gelato to a plastic container, press plastic wrap onto the surface of the gelato, and seal the container. Place it in the freezer until the gelato is firm, about 4 hours. The plastic wrap prevents a skin from forming on the gelato.
  • The gelato is best when consumed within 24 hours, but it will keep up to a week when frozen.
  • You may need to temper the gelato slightly at room temperature before serving it.