PEACH GELATO
This heavenly, creamy gelato looks as good as it tastes. The mild, refreshing peach flavor will make everyone a fan. -Molly Haen, Baldwin, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1 quart.
Number Of Ingredients 7
Steps:
- 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 over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream, peaches and liqueur if desired. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining gelato mixture.
Nutrition Facts : Calories 260 calories, Fat 15g fat (9g saturated fat), Cholesterol 149mg cholesterol, Sodium 40mg sodium, Carbohydrate 27g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.
PEACH AND BASIL GELATO
Provided by Baxter
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Make the peach puree: In a large saucepan, add the peach slices, sugar and water. Bring to a boil, then simmer for 20 minutes or until peaches are very tender. Stir in the lemon juice and basil leaves. Puree to a fine consistency using a stand or immersion blender. Transfer to an airtight container and refrigerate until the puree is cool, at least 2 hours. The puree can be prepared up to a day in advance.
- Make the gelato: Pour whipping cream, vanilla extract and 310 mL (1 ¼ cups) of the milk into a saucepan. Warm over medium heat until just bubbling around the edges (no need to bring it to a boil).
- Meanwhile, in a small bowl, whisk together the remaining milk (250 mL/1 cup), the sugar and the cornstarch. Remove the saucepan with the hot milk and cream mixture from the heat and whisk in the cornstarch mixture. Return the saucepan to medium heat and cook, stirring regularly, until the sugar is dissolved and the mixture thickens slightly, about 6 to 8 minutes.
- Place the egg yolk in a medium-sized bowl and whisk until it is pale and slightly thickened, about 30 seconds. Slowly pour one ladleful of the hot milk mixture into the yolk, whisking constantly, then slowly pour the egg yolk mixture back into the saucepan, whisking to combine. Stir in the peach liqueur, if using. Remove from heat. Let cool to room temperature, then transfer to an airtight container and refrigerate until the custard is cool, a few hours to overnight.
- Whisk the peach puree into the custard, then strain the custard for a silky consistency. Pour into the bowl of an ice cream maker and freeze per the manufacturer's instructions. Transfer the gelato to an airtight container and freeze until firm, about two hours.
- Always take the gelato out to warm at room temperature 10 to 15 minutes before serving to make it easier to scoop and achieve the perfect texture.
PEACH AND BASIL GELATO
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Make the peach puree: In a large saucepan, add the peach slices, sugar and water. Bring to a boil, then simmer for 20 minutes or until peaches are very tender. Stir in the lemon juice and basil leaves. Puree to a fine consistency using a stand or immersion blender. Transfer to an airtight container and refrigerate until the puree is cool, at least 2 hours. The puree can be prepared up to a day in advance.
- Make the gelato: Pour whipping cream, vanilla extract and 310 mL (1 1/4 cups) of the milk into a saucepan. Warm over medium heat until just bubbling around the edges (no need to bring it to a boil).
- Meanwhile, in a small bowl, whisk together the remaining milk (250 mL/1 cup), the sugar and the cornstarch. Remove the saucepan with the hot milk and cream mixture from the heat and whisk in the cornstarch mixture. Return the saucepan to medium heat and cook, stirring regularly, until the sugar is dissolved and the mixture thickens slightly, about 6 to 8 minutes.
- Place the egg yolk in a medium-sized bowl and whisk until it is pale and slightly thickened, about 30 seconds. Slowly pour one ladleful of the hot milk mixture into the yolk, whisking constantly, then slowly pour the egg yolk mixture back into the saucepan, whisking to combine. Stir in the peach liqueur, if using. Remove from heat. Let cool to room temperature, then transfer to an airtight container and refrigerate until the custard is cool, a few hours to overnight.
- Whisk the peach puree into the custard, then strain the custard for a silky consistency. Pour into the bowl of an ice cream maker and freeze per the manufacturer's instructions. Transfer the gelato to an airtight container and freeze until firm, about two hours.
- Always take the gelato out to warm at room temperature 10 to 15 minutes before serving to make it easier to scoop and achieve the perfect texture.
PEACH AND VANILLA GELATO AND RASPBERRY SORBETTO COCKTAIL
Steps:
- Place 4 martini glasses in the freezer 30 minutes before serving.
- Using a small ice cream scoop, put one scoop each of the peach gelato, vanilla gelato and raspberry sorbet into each glass. Top with chilled prosecco and garnish with mint.
PEACH AND BASIL GELATO
Preparation time: 30 mins | Make your own gelato at home with this basil and peach gelato recipe using Dairyland whipping cream! Discover more recipes like this one and get inspired in the kitchen.
Provided by Dairyland
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- In a large saucepan, add the peach slices, sugar and water. Bring to a boil, then simmer for 20 minutes or until peaches are very tender. Stir in the lemon juice and basil leaves.
- Puree to a fine consistency using a stand or immersion blender. Transfer to an airtight container and refrigerate until the puree is cool, at least 2 hours. The puree can be prepared up to a day in advance.
- Pour whipping cream, vanilla extract and 310 mL (1 1/4 cups) of the milk into a saucepan. Warm over medium heat until just bubbling around the edges (no need to bring it to a boil).
- Meanwhile, in a small bowl, whisk together the remaining milk (250 mL/1 cup), the sugar and the cornstarch. Remove the saucepan with the hot milk and cream mixture from the heat and whisk in the cornstarch mixture. Return the saucepan to medium heat and cook, stirring regularly, until the sugar is dissolved and the mixture thickens slightly, about 6 to 8 minutes.
- Place the egg yolk in a medium-sized bowl and whisk until it is pale and slightly thickened, about 30 seconds. Slowly pour one ladleful of the hot milk mixture into the yolk, whisking constantly, then slowly pour the egg yolk mixture back into the saucepan, whisking to combine. Stir in the peach liqueur, if using. Remove from heat. Let cool to room temperature, then transfer to an airtight container and refrigerate until the custard is cool, a few hours to overnight.
- Whisk the peach puree into the custard, then strain the custard for a silky consistency. Pour into the bowl of an ice cream maker and freeze per the manufacturer's instructions. Transfer the gelato to an airtight container and freeze until firm, about two hours.
- Always take the gelato out to warm at room temperature 10 to 15 minutes before serving to make it easier to scoop and achieve the perfect texture.
PEACH-AND-BASIL CRUMBLES
With a savory flavor that borders on sweet, basil has a natural affinity for peaches. The two ingredients meet in a simple crumble topped with an almond mixture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 40m
Yield Makes 4
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Make the filling: Mix all ingredients to combine.
- Make the topping: Combine all ingredients (except cream), rubbing in butter with your fingers until mixture is crumbly.
- Divide filling among four 5 1/2-inch round baking dishes, and sprinkle with topping. Transfer to a baking sheet. Bake until bubbling and golden brown, 25 to 27 minutes. Let cool slightly. Drizzle with heavy cream if desired.
SUGAR-FREE PEACH GELATO
This came from Fitness Magazine, August 2007. I haven't tried this yet...but it looks healthy and delicious! I substituted Splenda for the sugar in the recipe. Cooking time includes freezing time.
Provided by yogiclarebear
Categories Frozen Desserts
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Cut peaches into very small pieces. (The smaller you cut them, the finer the texture of the gelato will be.).
- Arrange the peach pieces in a single layer on a baking sheet, and freeze solid. (About 2 hours.).
- Put the frozen peach pieces in a food processor, along with the Splenda, and grind briefly. Add the yogurt and pulse until the mixture is smooth.
- Empty into a small container and freeze for 20-30 minutes before serving.
Nutrition Facts : Calories 75.7, Fat 0.9, SaturatedFat 0.3, Cholesterol 2, Sodium 7, Carbohydrate 17, Fiber 2.5, Sugar 15, Protein 2.1
PEACH GELATO
Categories Food Processor Ice Cream Machine Dessert Freeze/Chill Kid-Friendly Low Cal Low Sodium Wheat/Gluten-Free Peach Summer Party Gourmet Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 1 quart
Number Of Ingredients 6
Steps:
- 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.
- 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.
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