Recipe by WiGal
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.
Top Review by Annacia
This was delicious. My color was very white because I used white peaches (my favorite) and I didn't find that to be a draw back in any way. The taste and smooth texture were pure summer pleasure. Made for Culinary Quest 2014. I'll make this again!
- 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)
Directions See How It's Made
- 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.