- 8
Ingredients
- 3 * 3 cups sliced peeled peaches
- 2 * 2 tablespoons water
- 2 * 2 cups whole milk
- 3/4 * 3/4 cup sugar
- 4 * 4 egg yolks, beaten
- 1 * 1 cup heavy whipping cream
- 1 * 1 tablespoon peach schnapps liqueur, optional
Preparation
Step 1
Prep: 25 min. + chilling Process: 20 min. + freezing
Place peaches and water in a large skillet; cook, uncovered, over medium heat until tender. Place in a food processor; cover and process until blended. Set aside.
In a small saucepan, heat milk to 175°; 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; 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; freeze according to the manufacturer’s directions. Transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 1 quart.
Nutrition Facts: 1/2 cup equals 260 calories, 15 g fat (9 g saturated fat), 149 mg cholesterol, 40 mg sodium, 27 g carbohydrate, 1 g fiber, 4 g protein.
Peach Gelato published in Taste of Home June/July 2010, p19