Description
This gelato recipe produces a creamy, dense texture that’s richer than regular ice cream. Roasting peaches concentrates their sweetness, while a honey-ginger swirl adds complexity and spice, making it a luxurious dessert perfect for late summer.
Ingredients
Scale
- 500g (2 cups) fresh white peaches, pitted and sliced
- 25g (2 tablespoons) granulated sugar, for roasting
- 500ml (2 cups) full-fat milk (at least 3.25% fat)
- 250ml (1 cup) heavy cream (at least 35% fat)
- 75g (6 tablespoons) granulated sugar, for custard base
- 4 large egg yolks
- 5ml (1 teaspoon) alcohol-free vanilla extract
- Pinch of salt
- 60ml (1/4 cup) honey
- 15ml (1 tablespoon) freshly grated ginger
- 15ml (1 tablespoon) water
- 2.5ml (1/2 teaspoon) cornstarch
Instructions
- Prepare Roasted Peaches: Preheat oven to 190°C (375°F). Toss sliced white peaches with 25g (2 tablespoons) sugar in a bowl. Spread on a parchment-lined baking sheet and roast for 20-25 minutes until tender and caramelized. Allow to cool completely. Reserve about 2 tablespoons of finely diced peach pieces, then purée the remaining roasted peaches until smooth.
- Make Gelato Custard Base: In a medium saucepan, combine the full-fat milk, heavy cream, 75g (6 tablespoons) granulated sugar, and salt. Heat over medium heat, stirring occasionally, until small bubbles just begin to form around the edges; avoid bringing to a boil. Remove from heat immediately.
- Temper the Egg Yolks: In a separate heatproof bowl, whisk the 4 large egg yolks until pale yellow. Slowly ladle about 120ml (1/2 cup) of the hot milk mixture into the yolks while continuously whisking to temper them. Pour the tempered yolk mixture back into the saucepan with the remaining hot milk mixture.
- Cook the Custard to Thicken: Cook the mixture over low-medium heat, stirring constantly, until it thickens enough to coat the back of a spoon (approximately 82°C / 180°F on a thermometer). Do not boil. Remove from heat immediately once thickened and stir in the alcohol-free vanilla extract.
- Chill the Base: Strain the custard through a fine-mesh sieve into a clean bowl. Stir in the puréed roasted peaches. Press plastic wrap directly onto the surface of the custard and chill in the refrigerator for at least 4 hours, or preferably overnight, until thoroughly cold.
- Prepare the Honey-Ginger Swirl: While the gelato base chills, whisk together the honey, freshly grated ginger, water, and cornstarch in a small saucepan. Cook over medium-low heat, stirring constantly for 2-3 minutes until the mixture thickens and becomes glossy. Remove from heat and let cool completely until thick but pourable.
- Churn the Gelato: Once the gelato base is thoroughly chilled, pour it into your ice cream maker. Churn according to manufacturer’s instructions until it reaches a soft-serve consistency (usually around 20-30 minutes).
- Assemble and Layer: Spoon about one-third of the churned gelato into a freezer-safe container (approximately 1.5-liter capacity). Drizzle about one-third of the cooled Honey-Ginger Swirl over the gelato. Repeat layering with the remaining gelato and swirl, then use a knife or skewer to gently swirl the honey-ginger mixture through the gelato a few times.
- Freeze for Final Texture: Cover the container tightly and freeze for at least 4-6 hours, or until completely firm.
- Serve: Allow the gelato to soften at room temperature for 5-10 minutes before serving. Scoop into chilled bowls and garnish with additional Honey-Ginger Swirl and reserved diced roasted peach pieces for textural contrast.
Notes
Thorough chilling of the base before churning is crucial for optimal texture, so do not rush this step. Use fresh ginger and full-fat dairy (milk and cream) for the best results; low-fat substitutes will compromise the texture. Allow the gelato to soften at room temperature for 5-10 minutes before serving.
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Churning
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approx. 100 g)
- Calories: 240 calories
- Sugar: 24 g
- Sodium: 40 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 90 mg
Keywords: roasted peach, honey-ginger swirl, gelato recipe, ice cream maker, homemade dessert, summer fruit, custard base, churning