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Lavender Peach Gelato

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

6 ServingsPrep: 40 min. + freezing

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

2 of 2

Lavender Peach Gelato (continued)

Directions (continued)

before serving. Yield: 3 cups.

Nutrition 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.