Lavender Peach Gelato Recipe

Lavender Peach Gelato Recipe photo by Taste of Home

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This sophisticated herbal gelato can be served as an appetizer, a palate-pleaser between courses or a dessert that tastes like heaven on a spoon.—Christine Wendland, Browns Mills, New Jersey

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Lavender Peach Gelato Recipe

Prep: 40 min. + freezing

Yield: 6 Servings

20 20 40

Ingredients

2 cups 2% milk
2 tablespoons cardamom pods, crushed
1 tablespoon dried lavender flowers
1 vanilla bean
3/4 cup sugar
5 egg yolks, beaten
2 medium peaches, peeled and finely chopped

Directions

In a large heavy saucepan, combine the milk, cardamom pods and lavender. Split vanilla bean and scrape seeds; add bean and seeds to milk mixture. Heat until bubbles form around sides of pan. Remove from the heat; cover and let steep for 10 minutes. Strain, discarding flowers and spices.
Return milk to the heat; stir in sugar. Cook until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg yolks. Return all to the pan, whisking constantly.
Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. 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 the manufacturer’s directions. When gelato is frozen, stir in peaches. Transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 3 cups.

Editor's Note: Look for dried lavender flowers in spice shops. If using lavender from the garden, make sure it hasn’t been treated with chemicals.

Nutritional Facts 1/2 cup equals 206 calories, 5 g fat (2 g saturated fat), 177 mg cholesterol, 47 mg sodium, 35 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Lavender Peach Gelato in Country Woman June/July 2012, p34