Fresh Peach Gelato Recipe

There’s something magical about transforming fresh, juicy peaches into a creamy, dreamy gelato—I love this recipe because it captures the essence of summer in every scoop! The delightful combination of sweet, ripe peaches and vanilla creates a flavor explosion that’s worth every moment of waiting for it to chill and churn.

The luscious texture and rich flavor of my fresh peach gelato are sure to please. Peaches are combined with whole milk, heavy cream, and a hint of vanilla to create this creamy treat.

Ripe peaches, of course, are the key to the gelato’s success. They are at their peak when the sun has warmed them indoors and they’ve sat on the kitchen counter for a few hours.

A dash of lemon juice and a touch of sugar coax the peaches’ natural sweetness into gelato form, and voila!

Ingredients

Ripe peaches: Juicy and sweet, they are rich in vitamins A and C and provide dietary fiber.

Juice of lemon: Contributes a zesty, fresh flavor, abundant in vitamin C, and serves as a natural preservative.

Sugar, in granulated form: Required for sweetness and for attaining the gelato’s just-right consistency.

Provides creaminess, contains protein and calcium, adds richness: Whole milk.

Cream: Imparts a smooth and rich texture, contributing to the overall gelato creaminess.

Vanilla extract, pure: Elevates flavor intricacy with nice, sweet, and subtle aromas.

Salt: Adjusts sweetness, boosts flavor, and rounds out the taste profile.

Ingredient Quantities

• 1 ½ pounds fresh ripe peaches (about 4 to 5 peaches)
• 1 tablespoon lemon juice
• ¾ cup granulated sugar
• 1 ½ cups whole milk
• 1 cup heavy cream
• 1 teaspoon pure vanilla extract
• Pinch of salt

Instructions

1. Remove the skin and pit. Cut the peaches into wedges. Place the peaches in a blender or food processor and puree. Pour the mixture through a sieve into a bowl. Use a spatula to push the puree through. The result is a fine-textured peach puree.

2. In a medium bowl, combine the peach puree with 1 tablespoon of lemon juice and ¼ cup of the granulated sugar. Mix thoroughly and set aside.

3. In a small saucepan, mix the other ½ cup sugar, whole milk, and a pinch of salt. Heat over medium, stirring now and then, until the sugar is entirely dissolved, then take the mixture off the heat.

4. In another bowl, mix the heavy cream and vanilla extract well. Gradually add the warm milk mixture to the cream and vanilla, whisking continuously until everything is well combined.

5. Plastic wrap should cover the mixture, and it should then be placed in the refrigerator for at least 4 hours or until it has cooled completely.

6. After the mixture has cooled, combine the peach puree with the milk mixture, stirring until everything is blended and looks uniform.

7. Transfer the blended mixture to an ice cream maker and churn according to the manufacturer’s directions until it achieves the texture of soft-serve ice cream.

8. Put the gelato into a container that is airtight, and smooth the surface as much as possible.

9. To stop ice crystals from forming, cover the surface with something, like plastic wrap. And then put the lid on the container nice and snug.

10. Chill for at least 2-4 hours, or until firm. Serve and enjoy your fresh peach gelato!

Equipment Needed

1. Blender or food processor
2. Sieve
3. Spatula
4. Medium bowl
5. Small saucepan
6. Whisk
7. Measuring cups and spoons
8. Plastic wrap
9. Ice cream maker
10. Airtight container

FAQ

• Q: Can I use canned peaches instead of fresh peaches? Peaches that are fresh offer the most wonderful flavor and texture, but if they are unavailable, you can use canned peaches as a substitute. Be sure to rinse and drain very well before using them.
• Q: Is it necessary to peel the peaches? A: Yes, ensuring a smoother texture in the gelato means peeling the peaches.
• Q: Can I use low-fat milk instead of whole milk? A: Whole milk is suggested for creaminess; however, you can use low-fat milk, but in so doing, you will sacrifice some richness.
• Q: How long does the gelato need to chill in the freezer? The correct consistency for the gelato is achieved after it has frozen for at least 4 hours.
• Q: Can this recipe be adapted for an ice cream maker?A: Indeed, once you have mixed the components, carry on with using an ice cream maker in accordance with the manufacturer’s directions.
• Q: How do I store leftover gelato?A: Keep in an airtight container in the freezer for a maximum of 1 week. Let soften at room temperature for a few minutes before you serve.
• Q: What is the role of lemon juice in the recipe?A: Peach flavor is accentuated by lemon juice, which also plays the important role of keeping peach slices from turning brown.

Substitutions and Variations

1 tablespoon juice of lime instead of juice of lemon
¾ cup coconut sugar, or honey instead of granulated sugar
Instead of using whole milk, you can use 1 ½ cups of almond milk or oat milk.
Instead of heavy cream, use 1 cup coconut cream.
½ teaspoon almond extract in place of pure vanilla extract

Pro Tips

1. Choose Ripe Peaches For the best flavor, ensure the peaches are fully ripe and fragrant. Ripe peaches will be softer and juicier, yielding a richer-tasting gelato.

2. Chill All Ingredients Before starting, chill the bowls and containers you plan to use. This helps maintain a consistent temperature throughout the mixing process, which is crucial for achieving a smooth texture.

3. Use a Fine Mesh Sieve Straining the peach puree through a fine mesh sieve will ensure a silky and smooth consistency by removing any fibrous bits or chunks.

4. Control Sugar Levels Taste the peach puree before adding sugar. Depending on the sweetness of the peaches, you might want to adjust the sugar quantity to balance or enhance the natural sweetness.

5. Add Mix-Ins Thoughtfully For added texture, consider incorporating chopped peaches or nuts just before the churning process completes. Be careful not to overmix, which can disrupt the creamy texture.