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Peaches and Cream Gelato
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
Place peaches and water in a large skillet and cook, uncovered, over medium heat until tender. Place in a food processor and cover and process until blended. Set aside.
In a small saucepan, heat milk to 175 degrees, stir in sugar until dissolved.
Whisk a small amount of the hot mixture into egg yolks. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture is slightly thickened. Remove from the heat. Cool quickly by placing pan in a bowl of ice water and stir for 2 minutes.
Stir in the cream, peaches and liqueur if desired. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
Fill cylinder of ice cream freezer two-thirds full and freeze according to the manufacturers directions. Transfer to a freezer container, freeze for 2 to 4 hours before serving.
Yields 1 quart.
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Peaches and Cream Gelato
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Category: Recipes
Prep Time: Cook Time: Total Time:
Peaches and Cream Gelato
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
Place peaches and water in a large skillet and cook, uncovered, over medium heat until tender. Place in a food processor and cover and process until blended. Set aside.
In a small saucepan, heat milk to 175 degrees, stir in sugar until dissolved.
Whisk a small amount of the hot mixture into egg yolks. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture is slightly thickened. Remove from the heat. Cool quickly by placing pan in a bowl of ice water and stir for 2 minutes.
Stir in the cream, peaches and liqueur if desired. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
Fill cylinder of ice cream freezer two-thirds full and freeze according to the manufacturers directions. Transfer to a freezer container, freeze for 2 to 4 hours before serving.
Yields 1 quart.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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