Peach Gelato

Recipe by WiGal
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 8
YIELD: 1 Quart
UNITS: US

INGREDIENTS

Nutrition
  • 4
    cups peaches, peeled sliced
  • 2 12
    tablespoons water
  • 4
    egg yolks
  • 2
    cups whole milk
  • 34
    cup sugar
  • 1
    tablespoon peach schnapps (optional)
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DIRECTIONS

  • 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.
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