Ingredients for Peach Gelato
- 2 cups peeled and sliced fresh peaches
- 1/2 cup water
- 2 large egg yolks
- Whole Milk
- 3/4 cup granulated sugar (adjust to taste if using canned peaches)
- Heavy Whipping Cream
- Peach Schnapps
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How to Make Peach Gelato
- In a medium saucepan, combine 2 cups peeled and sliced fresh peaches, 1/2 cup water, and 1/2 cup sugar. Bring to a simmer over medium heat, stirring occasionally, until peaches are softened (about 10 minutes).
- Remove from heat and let cool slightly.
- In a blender, puree the peach mixture until smooth.
- Strain the puree through a fine-mesh sieve to remove any lumps or skins.
- In a separate saucepan, whisk together 2 large egg yolks and 1/4 cup sugar until pale and slightly thickened.
- Slowly whisk in 1 cup of heavy cream.
- Gradually whisk in the strained peach puree.
- Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 8-10 minutes). Do not boil.
- Remove from heat and stir in 1 tablespoon of peach schnapps (optional).
- Pour the mixture into a bowl, cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
- Refrigerate for at least 4 hours, or preferably overnight.
- Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions (about 20-30 minutes).
- Transfer the gelato to an airtight container and freeze for at least 2 hours to allow it to harden further.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
113g
Fat
43g
Carbs
10g
