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Lavender Peach Gelato

 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


  • 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


  • 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.
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.