I seem to be on peach binge lately but really when they are at their absolute peak is there really any better fruit? I love a great fruit flavored gelato, and recently after making my “famous” (or infamous) peach crostata I wanted to add something to it to take it to a new level and decided a great peach gelato would do that perfectly. I was looking for an easy recipe that wouldn’t take hours to create when I remembered seeing a wonderful Apricot Gelato recipe on Matt Bites blog. He posted this recipe for Summerfest 2009 and it originally came from David Lebovitz’s book The Perfect Scoop which is an amazing ice cream cookbook if you are looking for one! The recipe was quick and easy and peaches would work just as well as the apricots in this recipe. I considered roasting my peaches first which really creates a delicious flavored gelato, but my peaches were really too perfect to play around with. I made this gelato twice this year, and the second time I added some diced fresh peach to the gelato mixture before I froze it and found it delicious.
Note: I found this gelato was best eaten within a day or two of making it. If kept too long in the freezer it did lose some of it’s creaminess and became a bit icy.
Peach Gelato With My Fresh Peach Crostata ~ Peach Perfection!
Deborah Mele 2011
Fresh and creamy, this gelato has a lovely peach flavor.
- 1 Pound Very Ripe Peaches (I Used 6)
- 1/2 Cup Water
- 1/2 Cup Sugar
- 1 Cup Heavy Cream
- 1 Tablespoon Freshly Squeezed Lemon Juice
- Slice the peaches in half and remove the pits.
- Coarsely chop the peaches and place them with the water and sugar in a covered medium, nonreactive saucepan over medium heat until tender, about 10 minutes, stirring occasionally.
- Remove from the heat and let cool to room temperature.
- Once cool, purée the peaches and any liquid in the pot in a blender or food processor until very smooth.
- Press the mixture through a mesh strainer or sieve to remove any pieces of skin or fibers.
- Stir in the cream, and lemon juice.
- Chill the mixture thoroughly in the refrigerator for a couple of hours, then freeze it in your ice cream maker according to the manufacturer’s instructions.
- Store in an airtight container in your freezer.
Recipe Was Adapted From David Lebovitz’s Book The Perfect Scoop