Fresh Peach Gelato
Fresh Peach Gelato
Fresh Peach Gelato
I made this gelato twice this year, and the second time I added some diced fresh peach to the gelato mixture before I froze it and found it delicious. I considered roasting my peaches first which really creates a delicious flavored gelato, but my peaches were really too perfect to play around with. The recipe was quick and easy and peaches would work just as well as the apricots in this recipe. He posted this recipe for Summerfest 2009 and it originally came from David Lebovitz's book The Perfect Scoop which is an amazing ice cream cookbook if you are looking for one!
I was looking for an easy recipe that wouldn't take hours to create when I remembered seeing a wonderful Apricot Gelato recipe on Matt Bites blog. I love a great fruit flavored gelato, and recently after making my "famous" (or infamous) peach crostata I wanted to add something to it to take it to a new level and decided a great peach gelato would do that perfectly. I seem to be on peach binge lately but really when they are at their absolute peak is there really any better fruit?
About 6 to 8 Servings
Recipe Was Adapted From David Lebovitz's Book The Perfect Scoop
Ingredients:
Slice the peaches in half and remove the pits. Coarsely chop the peaches and place them with the water and sugar in a covered medium, nonreactive saucepan over medium heat until tender, about 10 minutes, stirring occasionally. Remove from the heat and let cool to room temperature.
Once cool, purée the peaches and any liquid in the pot in a blender or food processor until very smooth. Press the mixture through a mesh strainer or sieve to remove any pieces of skin or fibers. Stir in the cream, and lemon juice. Chill the mixture thoroughly in the refrigerator for a couple of hours, then freeze it in your ice cream maker according to the manufacturer’s instructions. Store in an airtight container in your freezer.
I was looking for an easy recipe that wouldn't take hours to create when I remembered seeing a wonderful Apricot Gelato recipe on Matt Bites blog. I love a great fruit flavored gelato, and recently after making my "famous" (or infamous) peach crostata I wanted to add something to it to take it to a new level and decided a great peach gelato would do that perfectly. I seem to be on peach binge lately but really when they are at their absolute peak is there really any better fruit?
About 6 to 8 Servings
Recipe Was Adapted From David Lebovitz's Book The Perfect Scoop
Ingredients:
- 1 Pound Very Ripe Peaches (I Used 6)
- 1/2 Cup Water
- 1/2 Cup Sugar
- 1 Cup Heavy Cream
- 1 Tablespoon Freshly Squeezed Lemon Juice
Slice the peaches in half and remove the pits. Coarsely chop the peaches and place them with the water and sugar in a covered medium, nonreactive saucepan over medium heat until tender, about 10 minutes, stirring occasionally. Remove from the heat and let cool to room temperature.
Once cool, purée the peaches and any liquid in the pot in a blender or food processor until very smooth. Press the mixture through a mesh strainer or sieve to remove any pieces of skin or fibers. Stir in the cream, and lemon juice. Chill the mixture thoroughly in the refrigerator for a couple of hours, then freeze it in your ice cream maker according to the manufacturer’s instructions. Store in an airtight container in your freezer.
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