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Peach Gelato

 Peach Gelato
This heavenly, creamy gelato looks as good as it tastes. The mild, refreshing peach flavor will make everyone a fan. —Molly Haen, Baldwin, Wisconsin
8 ServingsPrep: 25 min. + chilling Process: 20 min. + freezing


  • 3 cups sliced peeled peaches
  • 2 tablespoons water
  • 2 cups whole milk
  • 3/4 cup sugar
  • 4 egg yolks, beaten
  • 1 cup heavy whipping cream
  • 1 tablespoon peach schnapps liqueur, optional


  • Place peaches and water in a large skillet; cook, uncovered, over
  • medium heat until tender. Place in a food processor; cover and
  • process until blended. Set aside.
  • In a small saucepan, heat milk to 175°; stir in sugar until
  • dissolved. Whisk a small amount of the hot mixture into egg yolks.
  • Return all to the pan, whisking constantly. Cook over low heat until
  • mixture is just thick enough to coat a metal spoon and a thermometer
  • reads at least 160°, stirring constantly. Do not allow to boil.
  • Remove from heat immediately.
  • Quickly transfer to a large bowl; place bowl in a pan of ice water.
  • Stir gently and occasionally for 2 minutes. Stir in cream, peaches
  • and liqueur if desired. Press plastic wrap onto surface of custard.
  • Refrigerate several hours or overnight.
  • Fill cylinder of ice cream freezer two-thirds full; freeze according
  • to the manufacturer’s directions. (Refrigerate any remaining mixture

2 of 2

Peach Gelato (continued)

Directions (continued)

  • until ready to freeze.) Transfer ice cream to freezer containers,
  • allowing headspace for expansion. Freeze 2-4 hours or until firm.
  • Repeat with any remaining gelato mixture. Yield: 1 quart.
Nutritional Facts: 1/2 cup equals 260 calories, 15 g fat (9 g saturated fat), 149 mg cholesterol, 40 mg sodium, 27 g carbohydrate, 1 g fiber, 4 g protein.