brunosdream

I made this gelato about a month ago when peaches were at their peak. The local peaches didn’t look very good (possibly due to the excessive rains this summer), so I chose some perfectly ripe peaches from California. I pitted and froze the peaches until I had time to execute the recipe a few days later. My taste testers at work gave the gelato a thumbs up. Give it a try… you won’t be disappointed!

Peach Gelato

Ingredients:

4 peaches

6 egg yolks

1 quart half & half

1 cup sugar

1/4 teaspoon salt

Procedure:

1) Puree peaches in a food processor.

2) In a metal bowl, whisk egg yolks and sugar until mixture becomes smooth and pale yellow.

3) Place half & half in a heavy pot and heat until scalded.  

4) Very slowly whisk warm half & half into egg/sugar mixture so as not to curdle the mixture.

5) Place bowl w/ mixture over a pot of simmering water, stirring continuously w/ a heat resistant spatula until mixture coats the back of a metal spoon (do not let mixture exceed 170 degrees F to prevent curdling), then quickly place bowl in an ice bath to stop the cooking process.

6) Once cool, stir in peach puree and refrigerate mixture for at least 4 hours or overnight.

7) Churn mixture in ice cream maker according to manufacturer’s instructions.

8) Pour gelato into a 2 quart plastic container then place a piece of parchment paper cut to size on the surface of gelato (this will reduce air exposure and prevent ice crystals from forming on the surface of the gelato), seal container and freeze until firm .

Yield: Approx. 1 1/2 quarts 

Savor summer’s sweetness…

Bruno