Ingredients
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2 cups Whole Milk(see note below re. low-fat milk)
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1 cup Heavy Cream
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4 Egg Yolks
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3/4 cup Granulated Sugar
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4 (yellow or white) Peaches
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1 Lemon
Directions
Steps
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1
Done
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Make the Gelato Custard BaseCombine the milk and cream in a sauce pan and cook on medium heat, stirring until it reaches 170°F / 76°C. (Note: If you choose to use low-fat or non-fat milk, the gelato will be coarser and not as creamy, but it will still be good.) While the mixture is heating, in another bowl, whisk the egg yolks with the sugar, then pour them slowly into the milk mixture once it has reached its temperature. Stir constantly - with a wooden spoon preferably - until it has a custard thickness and is 185°F/ 85°C. Don't let it boil. If you do - throw it out and start over ;) Remove and set aside. If you are in a hurry, you can give it an ice bath - put it in a large bowl full of ice cubes and cold water. Otherwise, let it cool naturally and place in the refrigerator and/or overnight. |
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2
Done
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Blanch the PeachesBoil a pot of water. Cut Xs into the bottom of the peaches. Add the peaches and let boil one minute. Remove and drain. Peel the peaches with a paring knife, then remove the pit and add to a blender. |
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3
Done
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Make the GelatoJuice the lemon. Add the lemon juice to the peaches, plus the milk custard base that has been cooled, and purée. Add chopped fresh mint if desired (it's really delicious!). Then add to your ice cream / gelato maker and follow the directions. Freeze and enjoy! |
