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Gourmet

Peach Gelato

4.6

(19)

GELATO DI PESCA

This recipe was sensational when we made it with ripe, flavorful peaches. If your peaches aren't great, try something similar, like nectarines.

Recipe information

  • Yield

    Makes about 1 quart

Ingredients

1 cup minus 1 tablespoon superfine granulated sugar
1/2 cup plus 1 tablespoon bottled or filtered still water (not distilled)
1 1/2 pounds peaches
2 tablespoons fresh lemon juice
1 teaspoon lightly beaten egg white*
  • If egg safety is a problem in your area, substitute powdered egg whites reconstituted by following package instructions.

Preparation

  1. Step 1

    In a small heavy saucepan heat sugar and water, stirring until sugar is dissolved. Cool syrup. Peel and pit peaches and in a food processor purée until smooth. Transfer 2 cups purée to a bowl, reserving remainder for another use, and stir in syrup and lemon juice. Chill peach mixture until cold and up to 1 day.

    Step 2

    Stir in egg white and freeze in an ice-cream maker. Serve gelato immediately or transfer to an airtight container and put in freezer to harden no more than 3 hours.

TagsGelatoIce CreamFrozen DessertDessertItalianEuropeanPeachStone FruitFruitDairy FreeGluten FreeNut Free5 Ingredients or FewerMake AheadFood ProcessorIce Cream MachineSummerGourmet
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