Fresh Peach Gelato

prep: 20 mins | cook: 8 mins | inactive: 4 hours | total: 4 hours, 28

mins
author: marie asselin, foodnouveau.com
yield: about 1 quart (4 cups/1l)

This rich and creamy fresh peach gelato deliciously highlights one
of summer’s quintessential fruits: fresh peach puree is both mixed
into the gelato and rippled through it for a double dose of stone
fruit sweetness.

Ingredients
For the Fresh Peach Puree

1 lb (454 g) peeled, fresh peach slices

¼ cup (60 ml) sugar
¼ cup (60 ml) water
1 tsp (5 ml) pure vanilla extract

For the Gelato Base

1 recipe Classic Vanilla Bean Gelato or Sicilian-Style Vanilla Bean Gelato

To Assemble

1 peach, pitted, cut into small dice (optional)

Instructions
For the fresh peach puree: In a saucepan, combine the peach slices, sugar, water, and vanilla
extract and place over medium heat. Bring to a simmer, lower the heat, cover, and cook for 5 to 8
minutes, until the peach slices are very soft and breaking down. Use a stand blender, a stick
blender, or a food processor to puree to a very smooth consistency. Strain into an airtight container
and refrigerate until cold, at least 3 hours or overnight.
For the gelato base: Make the gelato base of your choice (either Sicilian-Style Vanilla Bean Gelato
or Classic Vanilla Bean Gelato). Refrigerate overnight. Fish the vanilla bean out of the custard, then
pour the custard through a fine mesh strainer into a large mixing bowl (straining the mixture will
ensure a silky smooth gelato).
Measure out 2 cups (500 ml) of the fresh peach puree. (Save the remaining puree, if any, to spoon
over the churned gelato. You can also serve it over crepes or a cake, or use it in a smoothie.)
Whisk 1 cup (250 ml) of the fresh peach puree into the cool, strained gelato base. Pour the mixture
into the bowl of an ice cream maker and churn according to the manufacturer's instructions. Stop
the machine when the gelato is icy but still soft.
To assemble the gelato: Transfer half of the churned fresh peach gelato to a large (4 cup/1L)
airtight container. Drizzle half of the remaining fresh peach puree, then sprinkle with half of the
diced peach. Top with the remaining gelato, then drizzle the remaining fresh peach puree over. If
desired, use a skewer or a knife to create swirl patterns in the fresh peach puree, then sprinkle the
top of the gelato with the remaining diced peach.
Close the container or cover with plastic wrap. Freeze until firm, about two hours. This fresh peach
gelato will keep, frozen, for up to 1 month. Always take the gelato out to room temperature 10 to 15
minutes before serving to soften it and make it easier to scoop.
courses: dessert
cuisine: italian

Recipe by Food Nouveau at https://foodnouveau.com/recipes/desserts/frozen/fresh-peach-

gelato/