Lavender Peach Gelato Recipe

5 3 4
Lavender Peach Gelato Recipe
Lavender Peach Gelato Recipe photo by Taste of Home
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Lavender Peach Gelato Recipe

Read Reviews
5 3 4
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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
MAKES:
6 servings
TOTAL TIME:
Prep: 40 min. + freezing
MAKES:
6 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Lavender Peach Gelato in Country Woman June/July 2012, p34

Nutritional Facts

1/2 cup: 206 calories, 5g fat (2g saturated fat), 177mg cholesterol, 47mg sodium, 35g carbohydrate (32g sugars, 1g fiber), 5g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Lavender Peach Gelato in Country Woman June/July 2012, p34

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Reviews forLavender Peach Gelato

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MY REVIEW
shortbreadlover User ID: 960739 181772
Reviewed Sep. 10, 2013

"peaches are just getting ripe in our area and i tried this recipe and that it was wonderful.

it made such a tasty treat on a warm fall day. i like that fact that it is made with 2% milk. that means i can enjoy even more.
the only down part is that the dried lavender flowers werea bit hard to find."

MY REVIEW
sgronholz User ID: 1473861 123124
Reviewed Aug. 28, 2013

"As a former herb class instructor, I've tried a number of herbal ice cream recipes over the years. This gelato is outstanding and I will definitely make it again!"

MY REVIEW
Kasha User ID: 179140 138040
Reviewed Aug. 18, 2013

"The lavender and cardamon smell stong will cooking but mellow out once frozen taste great!"

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