Peach Cobbler Gelato

I love this time of the year, mostly because of the flavors. Crops are ready, and not only do we find our kitchens loaded with peaches, zucchini, tomatoes, and other fabulous and fresh yummies, we can start thinking about pumpkin! Who doesn't love pumpkin? For today though, thanks to our Facebook friends, we are going with peach! Usually, I make peach cobbler, but it has still been warm enough to entertain frozen treats, our favorite being homemade gelato. I've got a few more flavors to share with you {one in the freezer waiting to be photographed}, but with all those juicy ripe peaches out there, this is perfect for the here and now! Now you don't have to wonder what happens when cobbler marries gelato.

Peach Cobbler Gelato

*Recipe by Jasey's Crazy Daisy

2 cups milk, whole is best

1 cup heavy cream

4 large egg yolks

2/3 cup sugar, divided
3 peaches, {@ 2 cups peeled and chopped}

1/2 teaspoon vanilla

1/2 teaspoon cinnamon
1/2 lemon, juiced

In a heavy-bottom saucepan, combine the milk and cream. Place over medium-low heat and cook, stirring occasionally so a skin doesn't form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170 degrees.

Meanwhile, in a heat-proof bowl, whisk the egg yolks until smooth. Gradually whisk in the 1/3 cup sugar until the mixture is incorporated, thick, and pale yellow. This next part part is important and keeps you from having scrambled eggs in your gelato - it is called tempering the eggs. Take the mixture off of the heat. Using a ladle, scoop some of the hot milk mixture (after it gets the bubbles) and pour it into the eggs and whisk. Do this one more time, make sure to whisk well so the eggs don't have a chance to cook into scrambled eggs. Now slowly pour the egg mixture into the rest of the hot milk mixture, in the saucepan, whisking until incorporated. Return to heat and cook on low. Cook, stirring constantly with a wooden spoon until the custard is thick enough to coat the back of the spoon and/or it reaches a temperature of 185. Do not let it boil. 

Pour the mixture through a fine-mesh strainer into a clean freezer-safe bowl. Let cool, stirring about every 5 minutes. Once, mixture reaches about room temperature, cover with plastic wrap - gently pressing it down until it touches the mixture to prevent a skin from forming.

Meanwhile, in a food processor, pulse peaches, cinnamon, vanilla, 1/3 cup sugar, and lemon juice until pureed. You will add the peach mixture to the custard mixture after it has cooled. You can either fill your sink with ice and place the custard bowl in an ice bath to quicken the process, or put it in the fridge and wait. Once the custard is cool, stir in the peach puree. Then refrigerate.

Refrigerate for at least four hours, but overnight is best. Pour mixture into container of ice cream machine and churn as directed. Transfer to airtight container and refrigerate for two hours before serving. Let gelato set out for 10-15 minutes before serving.

What to post next? More gelato? The yummiest potatoes ever? My favorite zucchini bread?

Very Good Recipe Tags: Gelato, Desserts

Enter your email address:


Delivered by FeedBurner