Peach Gelato Recipes

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GELATO



Gelato image

Basic Gelato Recipe...from my Italian mother-in-law. This recipe may be used as a base for your favorite flavors. Try adding vanilla, shaved chocolate or your favorite fruits. Experiment with desired flavors!

Provided by OSTAFF1

Categories     World Cuisine Recipes     European     Italian

Time 3h

Yield 4

Number Of Ingredients 4

2 cups milk
1 cup heavy cream
4 egg yolks
½ cup sugar

Steps:

  • In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat.
  • In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
  • Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.
  • Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.

Nutrition Facts : Calories 415.6 calories, Carbohydrate 33 g, Cholesterol 296.1 mg, Fat 28.8 g, Protein 7.9 g, SaturatedFat 16.8 g, Sodium 80.6 mg, Sugar 30.8 g

PEACH GELATO RECIPE - (4.1/5)



Peach Gelato Recipe - (4.1/5) image

Provided by á-36147

Number Of Ingredients 5

4 cups whole milk
2 cups ripe peaches, peeled, pitted, and chopped (about 4 peaches)
Juice of 1 lemon
3/4 cup sugar, divided
4 egg yolks

Steps:

  • In a medium saucepan, bring the milk to a simmer. Remove from heat, cover, and set aside. In a blender or food processor, puree the peaches, lemon juice, and 1/4 cup of sugar until smooth. Set aside. In a blender or food processor, blend 1/2 cup sugar and yolks until smooth and thick. With the machine running, gradually add the hot milk. Return the mixture to the saucepan and cook over medium heat. Stir constantly for 6 to 8 minutes until the mixture begins to thicken. Remove from heat and set in a bowl of ice water. Stir for 2 minutes to cool the mixture. Stir in the pureed peaches. Cover and refrigerate for at least 2 hours or overnight. Transfer to an ice cream maker and freeze according to manufacturer's directions.

LAVENDER PEACH GELATO



Lavender Peach Gelato image

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

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3 cups.

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 206 calories, Fat 5g fat (2g saturated fat), Cholesterol 177mg cholesterol, Sodium 47mg sodium, Carbohydrate 35g carbohydrate (32g sugars, Fiber 1g fiber), Protein 5g protein.

PEACH GELATO



Peach Gelato image

From TOH a gal from Baldwin, Wisconsin originally submitted. I have increased the original peach/water amount as hubby and I prefer a stronger peach taste. The color of this is more on the white side. I made smaller batch than this for us. Also think you could use canned peaches but then you might need to reduce sugar. Once had peach gelato with champagne instead of schnapps and it was good, might be good here. Cooking time is ice cream maker time, but does not include the refrigerator freezer time. I made custard the day before (through step 13) and did the ice cream maker part the afternoon I served.

Provided by WiGal

Categories     Ice Cream

Time 1h10m

Yield 1 Quart, 8 serving(s)

Number Of Ingredients 7

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

Steps:

  • Place peaches and water in a large skillet; cook, uncovered, over medium heat until tender, about 10 to 12 minutes, stir occasionally especially near end.
  • Meanwhile, put egg yolks into medium sized bowl, beat, set aside for step 6.
  • Place peaches in a food processor or blender, cover and process until blended; set aside for step 11.
  • In a small saucepan, heat milk to 175 degrees Farenheit, takes approximately 7 to 10 minutes; stir in sugar until dissolved, remove from burner.
  • Put burner at low and set up ice bowl for step 10.
  • Whisk a small amount of hot milk mixture (- bit more than 1 cup) into egg yolks, stir.
  • Return all custard mixture to pan, whisking constantly.
  • Cook and stir over low heat until mixture is slightly thickened, on low mine took 18 minutes and next time am going to increase burner heat to next notch up.
  • Remove from heat.
  • Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes.
  • Stir in heavy cream, PEACHES, and liqueur if desired.
  • Press waxed paper onto surface of custard or cover with lid.
  • Refrigerate for several hours or overnight.
  • Fill cylinder of ice cream freezer two thirds full; freeze according to manufacturer's directions.
  • Refrigerate remaining 1/3rd mixture until ready to freeze in ice cream maker.
  • Transfer gelato to a freezer, freeze 2 to 4 hours before serving.

SUGAR-FREE PEACH GELATO



Sugar-Free Peach Gelato image

This came from Fitness Magazine, August 2007. I haven't tried this yet...but it looks healthy and delicious! I substituted Splenda for the sugar in the recipe. Cooking time includes freezing time.

Provided by yogiclarebear

Categories     Frozen Desserts

Time 3h10m

Yield 8 serving(s)

Number Of Ingredients 3

3 lbs fresh peaches, peeled and pitted
1/4 cup Splenda granular, sugar substitute
1/2 cup yogurt

Steps:

  • Cut peaches into very small pieces. (The smaller you cut them, the finer the texture of the gelato will be.).
  • Arrange the peach pieces in a single layer on a baking sheet, and freeze solid. (About 2 hours.).
  • Put the frozen peach pieces in a food processor, along with the Splenda, and grind briefly. Add the yogurt and pulse until the mixture is smooth.
  • Empty into a small container and freeze for 20-30 minutes before serving.

Nutrition Facts : Calories 75.7, Fat 0.9, SaturatedFat 0.3, Cholesterol 2, Sodium 7, Carbohydrate 17, Fiber 2.5, Sugar 15, Protein 2.1

PEACH GELATO



Peach Gelato image

Categories     Food Processor     Ice Cream Machine     Dessert     Freeze/Chill     Kid-Friendly     Low Cal     Low Sodium     Wheat/Gluten-Free     Peach     Summer     Party     Gourmet     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 1 quart

Number Of Ingredients 6

1 cup minus 1 tablespoon superfine granulated sugar
1/2 cup plus 1 tablespoon bottled or filtered still water (not distilled)
1 1/2 pounds peaches
2 tablespoons fresh lemon juice
1 teaspoon lightly beaten egg white*
If egg safety is a problem in your area, substitute powdered egg whites reconstituted by following package instructions.

Steps:

  • In a small heavy saucepan heat sugar and water, stirring until sugar is dissolved. Cool syrup. Peel and pit peaches and in a food processor purée until smooth. Transfer 2 cups purée to a bowl, reserving remainder for another use, and stir in syrup and lemon juice. Chill peach mixture until cold and up to 1 day.
  • Stir in egg white and freeze in an ice-cream maker. Serve gelato immediately or transfer to an airtight container and put in freezer to harden no more than 3 hours.

PEACH GELATO



Peach Gelato image

This heavenly, creamy gelato looks as good as it tastes. The mild, refreshing peach flavor will make everyone a fan. -Molly Haen, Baldwin, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 1 quart.

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 260 calories, Fat 15g fat (9g saturated fat), Cholesterol 149mg cholesterol, Sodium 40mg sodium, Carbohydrate 27g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.

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