Fresh Peach Gelato

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A recipe for smooth Italian gelato, or frozen custard, using fresh peaches and cream. This recipe is sure to take the heat out of any summer day.

Ingredients:

Milk-cream mixture

• 1 1/2 cups whole milk
• 1 1/2 cups cream

Custard

• 3 egg yolks
• 1/2 cup Milk-Cream Mixture
• 7 tablespoons sugar

Fruit blend:

• 2 1/2 cups Milk-Cream Mixture
• 2 cups peaches, peeled, pitted and chopped
• 1 tablespoon confectioner’s sugar

Directions:

Pour the milk and cream into a 4-cup measuring glass. Set a medium saucepan of water to boil. In a metal mixing bowl, whisk the eggs yolks, 1/2 cup of Milk-Cream Mixture and sugar until smooth. When the water boils, set the bowl over it. Cook gently, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon. This happens right before boiling. Don’t let it boil. It only takes about 3 minutes to thicken.

In a blender, combine the rest of the Milk-Cream Mixture, the peaches, confectioner's sugar and cognac* if using. Blend until smooth. Chill the cooked custard and the peach-cream mixture in the fridge until the custard is cold. Then combine custard and peach mixture and freeze in your ice cream maker. Start 2 or 3 hours ahead to serve on the same day, or plan for thawing time if serving the following day.

*A tablespoon of liquor can be used to keep the gelato soft after storing.

Serves 6 to 8 Send to friend Printer-friendly version