Peach Gelato Recipe
Peach Gelato Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This heavenly, creamy gelato looks as good as it tastes. The mild, refreshing peach flavor will make everyone a fan. —Molly Haen, Baldwin, Wisconsin
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling Process: 20 min. + freezing
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling Process: 20 min. + freezing

Ingredients

  • 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

Directions

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 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.
Originally published as Peach Gelato in Taste of Home June/July 2010, p19

Nutritional Facts

1/2 cup: 260 calories, 15g fat (9g saturated fat), 149mg cholesterol, 40mg sodium, 27g carbohydrate (26g sugars, 1g fiber), 4g protein.

Popular Videos

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate any remaining mixture 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.
Originally published as Peach Gelato in Taste of Home June/July 2010, p19

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPeach Gelato

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
monica User ID: 9234628 271840
Reviewed Aug. 15, 2017

"I am giving the liquor added recipe 5 stars. I had a bumper crop of peaches and tried the recipe at first without the liquor and it was not peachy enough (and my peaches were very ripe). Made a second batch with the liquor and it was a big difference. I didn't have an issue with it freezing so I made a third batch doubling the liquor. It still froze, but we could not tell a difference in the peach flavor, so it is not worth adding more. I served to guests and everyone really liked it. I garnished with fresh blackberries, which looked nice, but I felt the blackberries were too sour to compliment the peach gelato. Next time, I will choose another garnish. Recipe was easy, but it does take some time to get the milk/sugar/eggs to cook to a custard consistency (about 30-40 minutes). Thanks for the recipe- it is excellent!"

MY REVIEW
Eva Joy User ID: 5178694 112310
Reviewed May. 22, 2011

"I made this Gelato for two of my siblings birthdays (they were born on the same day but are not twins). They both loved it and so did our parents. The next day we gave some to visitors who loved it as well.

I omitted the liquor so the taste was mild. Hopefully next time I can add it."

MY REVIEW
phruska User ID: 3101160 112308
Reviewed Jun. 17, 2010

"I served this with fresh strawberries, raspberries and blackberries and was a very refreshing, actually light ending to a great dinner. Was very easy to make."

Loading Image