Sugar Free Peach Gelato Recipes

FRESH PEACH GELATO

Steps:

• For the gelato base: Make the gelato base of your choice, then strain it into an airtight container. Cool to room temperature, then refrigerate overnight. The gelato base must be very cold before churning: this will produce the smoothest, silkiest texture.
• 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.
• 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 container 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.
• STORAGE: Close the container or cover with plastic wrap and freeze until firm, about two hours.Fresh peach gelato is at its creamiest and best if enjoyed within 2 weeks. Past that, some ice crystals will inevitably start forming (especially if the gelato is kept in the freezer section of a regular fridge, as opposed to a chest freezer) and the texture won't be quite as smooth. The gelato will still be perfectly edible for up to 2 months, but my advice is: enjoy it as quickly as possible after churning.
• SERVING: Always take fresh peach gelato out to room temperature 20 minutes before serving to make it easier to scoop. This will also allow you to enjoy the treat at its ideal temperature and texture.
• MAKE IT DAIRY FREE: When making the gelato base, substitute lactose-free milk or oat milk for the regular milk, and lactose-free heavy cream or soy cream for the regular heavy cream.
• MAKE IT VEGAN: Get my recipe and instructions for making vegan gelato.

PEACH GELATO

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.

PEACH GELATO

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.