PEACH GELATO
4 cups whole milk
4 ripe peaches, peeled, pitted and chopped (about 2 cups)
Juice of 1 lemon
3/4 cup sugar
4 egg yolks
In a medium saucepan, heat milk over medium heat until bubbles form around edges of pan. Set aside and cover to keep hot.
In a blender or food processor, puree peaches, lemon juice and 1/4 cup sugar until smooth. Set aside.
In a blender or food processor, beat remaining 1/2 cup sugar and egg yolks together until very thick. With machine running, gradually add hot milk. Return mixture to the saucepan.
Cook over medium heat, stirring constantly with a wooden spoon 6 to 8 minutes, or until mixture thickens and coats the back of the spoon. Remove from heat and set pan in a bowl of ice water. Stir 2 minutes to cool mixture.
Stir in peach mixture. Cover and refrigerate at least 2 hours, or until thoroughly chilled
Transfer mixture to an ice cream maker and freeze according to manufacturer's instructions.
Makes 1 1/2 quarts; 6 servings
Source: Gelato! Italian Ice Creams, Sorbetti and Granite by Pamela Sheldon Johns
4 cups whole milk
4 ripe peaches, peeled, pitted and chopped (about 2 cups)
Juice of 1 lemon
3/4 cup sugar
4 egg yolks
In a medium saucepan, heat milk over medium heat until bubbles form around edges of pan. Set aside and cover to keep hot.
In a blender or food processor, puree peaches, lemon juice and 1/4 cup sugar until smooth. Set aside.
In a blender or food processor, beat remaining 1/2 cup sugar and egg yolks together until very thick. With machine running, gradually add hot milk. Return mixture to the saucepan.
Cook over medium heat, stirring constantly with a wooden spoon 6 to 8 minutes, or until mixture thickens and coats the back of the spoon. Remove from heat and set pan in a bowl of ice water. Stir 2 minutes to cool mixture.
Stir in peach mixture. Cover and refrigerate at least 2 hours, or until thoroughly chilled
Transfer mixture to an ice cream maker and freeze according to manufacturer's instructions.
Makes 1 1/2 quarts; 6 servings
Source: Gelato! Italian Ice Creams, Sorbetti and Granite by Pamela Sheldon Johns
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Frozen
Desserts - Frozen
- Lite Frozen Chocolate Cheesecake Pie (blender or food processor, freeze ahead)
- Baskin-Robbins Ice Cream Cake (2) and Chocolate Wafer Cookies
- Peaches and Cream Pops
- Triple Chocolate Ice Cream Cake (make ahead, Rachael Ray recipe)
- Creamy Peach Sherbet (blender or food processor)
- Frosty Orange Pie with Oat-Coconut Crust (using ice cream, freeze ahead)
- Baklava Sundaes with Honey-Nut Sauce
- Homemade Popsicles or Fruity Ice Cubes - Strawberry Lemonade, Pina Colada, Raspberry Peach and Watermelon
- French Chocolate Silk Ice Cream (for 1 quart ice cream maker)
- Jean's Bourbon Ice Cream
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute