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Almond Peach Gelato

 Almond Peach Gelato
This rich and delicious dessert is especially outstanding when served with warm peaches or peach pie.—Rita Kitsteiner, Tucson, Arizona
12 ServingsPrep: 30 min.+ chilling Process: 20 min. + freezing


  • 2 cups whole milk
  • 1/2 cup confectioners' sugar
  • 4 egg yolks, lightly beaten
  • 2 to 3 teaspoons grated lemon peel
  • 1 teaspoon McCormick® Pure Almond Extract
  • 1 package (16 ounces) frozen unsweetened sliced peaches, thawed and chopped
  • 1 cup half-and-half cream
  • 1/2 cup slivered almonds


  • 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.

2 of 2

Almond Peach Gelato (continued)

Directions (continued)

  • Yield: 1-1/2 quarts.
Nutritional 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.