Wednesday, April 21, 2010

Peach Gelato Recipe

Sometimes when things aren't peachy keen, you have to cook like they are - enter my Peachy Keen Gelato recipe. I've been exploring all things gelato since I found the Nutella Gelato and Strawberry Gelato recipes that were quite wonderful. So were cruising down the fruit highway to Peachville.

This Peach Gelato recipe is great because you don't have to wait until the peaches are ripe - you can use frozen peaches. And by adding a couple tablespoons of Cointreau it adds the perfect compliment.

Make this and even after a bad week it will seem a little rosier....Hopefully.

Peachy Keen Gelato
3/4 cup sugar
4 cups milk
4 egg yolks
2 cups peaches (if frozen - thaw them out)
Juice of 1 lemon
2 tbsp Cointreau

Combine thawed peaches with juices, lemon and Cointreau in a blender. Puree until smooth. In a saucepan heat milk until almost scalding. In a separate mixing bowl add egg yolks. Slowly add heated milk to egg yolks and whisk quickly to warm up the eggs. (if the eggs cook to much they will look slightly curdled. If this happens just put the mixture through a strainer before you chill it) Then return mixture to the saucepan on medium high heat stirring until it thickens (and coats back of spoon) Add puree mixture and combine. Chill mixture in refrigerator for a couple of hours or overnight. (Make sure its chilled through) Then put in ice cream maker.


  1. Looks so refreshing. A summer day in a bowl.

  2. Mmm, that does look tasty for a hot summer day.

  3. Um... what about the sugar? I'm guessing it goes into the blender.

  4. Yes I'm sorry it goes in the blender

  5. What's your yield? Does it make about 2 quarts?

  6. Is there a nonalcoholic substitute for the cointreau?


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