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Gelato Di Pesca
Peach Gelato
Peach Gelato
Italian gelato is made with milk and cream so it remains supple. Full of flavor with an amazing, satisfying texture, gelato is lower in calories than ice cream. The key is superior-quality milk and light cream combined with really ripe, fragrant fruit. White peaches or nectarines are wonderful substitutes for yellow peaches. Luscious.
Makes 1 1/2 quarts
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3
cups milk
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1
cup light cream
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6
tablespoons granulated sugar
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1
small strip lemon zest
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8
large egg yolks (1/2 cup yolks)
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4
teaspoons vanilla extract
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10
fresh ripe peaches (3 3/4 pounds)
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drops of fresh lemon juice
1. In a medium saucepan, heat the milk, cream, sugar and lemon zest to 190º F. It will be steaming, not boiling. Turn off the heat.
2. Temper the egg yolks by stirring in 2 tablespoons hot milk mixture to thicken the yolks and reduce curdling. Add the vanilla extract. Slowly pour
the beaten yolks into the hot milk, stirring constantly. Over low heat continue to cook for 1-2 minutes or until the custard is thickened, never boil. Immediately pour through a colander to remove the strip of lemon zest and any cooked egg.
3. Cool the custard, then cover well and chill in the refrigerator overnight before using for maximum flavor. Peel, pit and chop the peaches, add
a few drops of lemon juice, then puree. Stir the peach puree into the chilled custard, then freeze in your ice cream machine following the manufacturer's instructions.
2. Temper the egg yolks by stirring in 2 tablespoons hot milk mixture to thicken the yolks and reduce curdling. Add the vanilla extract. Slowly pour
the beaten yolks into the hot milk, stirring constantly. Over low heat continue to cook for 1-2 minutes or until the custard is thickened, never boil. Immediately pour through a colander to remove the strip of lemon zest and any cooked egg.
3. Cool the custard, then cover well and chill in the refrigerator overnight before using for maximum flavor. Peel, pit and chop the peaches, add
a few drops of lemon juice, then puree. Stir the peach puree into the chilled custard, then freeze in your ice cream machine following the manufacturer's instructions.
