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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
  • Total Time
    Prep: 40 min. + freezing
  • Makes
    3 cups


  • 2 cups 2% milk
  • 2 tablespoons cardamom pods, crushed
  • 1 tablespoon dried lavender flowers
  • 1 vanilla bean
  • 3/4 cup sugar
  • 5 large 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 before serving.
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.
Nutrition Facts
1/2 cup: 206 calories, 5g fat (2g saturated fat), 177mg cholesterol, 47mg sodium, 35g carbohydrate (32g sugars, 1g fiber), 5g protein.

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