Peanut gelato (Pacojet/Ninja)

Peanut paste is a concentrated ingredient that contributes flavour, fat and solids at the same time, so it changes the structure of a gelato base far more than a simple flavouring would. In this Pacojet and Ninja Creami recipe, it is incorporated into a relatively straightforward dairy base, with a small amount of salt enhancing the roasted peanut character.

The paste is dispersed into the mixture before pasteurisation, producing an even base before cooling and maturation. Once frozen in the beaker, the gelato is processed only when required using the appropriate Pacojet or Ninja Creami cycle.

The flavour is designed to be clearly peanut-driven without relying on pieces or ripples for its identity. It is also a useful example of why nut pastes require dedicated formulations. Simply increasing the amount of peanut paste in a neutral base would simultaneously increase flavour, fat and solids, inevitably changing the final texture as well.