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Almond Peach Gelato
This rich and delicious dessert is especially outstanding when served with warm peaches or peach pie.—Rita Kitsteiner, Tucson, Arizona
12 Servings
Prep: 30 min.+ chilling Process: 20 min. + freezing
Ingredients
2 cups whole milk
1/2 cup confectioners' sugar
4 egg yolks, lightly beaten
2 to 3 teaspoons grated lemon peel
1 teaspoon almond extract
1 package (16 ounces) frozen unsweetened sliced peaches, thawed and chopped
1 cup half-and-half cream
1/2 cup slivered almonds
Directions
In a small heavy saucepan, heat milk to 175°; stir in
confectioners' sugar until dissolved. Whisk a small amount of hot
mixture into egg yolks. Return all to the pan, whisking constantly.
Add lemon peel. Cook and stir over low heat until mixture reaches at
least 160° and coats the back of a metal spoon.
Remove from the heat. Stir in extract. Cool quickly by placing pan in
a bowl of ice water; stir for 2 minutes. Stir in the peaches, cream
and almonds. Press waxed paper onto surface of custard. Refrigerate
for several hours or overnight.
Fill cylinder of ice cream freezer two-thirds full; freeze according
to manufacturer's directions. Refrigerate remaining mixture until
ready to freeze. When ice cream is frozen, transfer to a freezer
container; freeze for 2-4 hours before serving.
© Taste of Home 2013
2 of 2
Almond Peach Gelato
(continued)
Directions (continued)
Yield: 1-1/2 quarts.
Nutrition Facts:
1/2 cup equals 132 calories, 7 g fat (3 g saturated fat), 82 mg cholesterol, 29 mg sodium, 12 g carbohydrate, 1 g fiber, 4 g protein.
Diabetic Exchanges:
1 starch, 1 fat.
© Taste of Home 2013