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Fresh Peach Gelato

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Fresh Peach Gelato

This rich and creamy peach gelato highlights one of summer’s quintessential fruits to perfection: fresh peach puree is both mixed into the gelato and rippled through it for a double dose of stone fruit sweetness.

Fresh Peach Gelato // FoodNouveau.com

This post contains affiliate links. Full disclosure is at the bottom of the article.


What’s your favorite dessert to make with fresh peaches? Crisps and cakes are always at the top of my list, but I also like to use them to make special occasion desserts such as cream puffs. This year though, my new favorite peach treat is a rich and beautifully fruity gelato.

This Fresh Peach Gelato combines my go-to super creamy Sicilian Gelato Base with fresh peach puree, which is both mixed into the base and then swirled into the frozen gelato, and diced peach too. The result is a wonderfully peach-forward frozen treat, perfect for celebrating summer’s most aromatic stone fruit.

Ripe peaches will provide the purest, juiciest flavor to this fresh peach gelato. Here are tips to help you pick the best peaches to make this recipe.

Fresh Peach Gelato // FoodNouveau.com


Helpful Tips for Making Fresh Peach Gelato


How to Tell When a Peach Is Ripe

You can find out when a peach is ripe and ready to eat based on two factors: smell and touch. An underripe peach doesn’t give off any significant aroma, whereas a ripe peach smells like peach pie or peach jam. Smelling a ripe peach should make your mouth water.

A ripe peach should also feel soft to your very gentle touch. You can easily bruise a ripe peach by pressing it firmly with a finger. If peaches bruise simply by sitting on the counter or against one another, it means they’re probably overripe. Overripe peaches might be too soft for some uses, but they provide amazing flavor to this fresh peach gelato.

How to Make Peaches Ripen Off the Tree

Unless you live close to where peaches are grown, fresh peaches you’ll buy at the store will likely be underripe. Peaches are shipped underripe to ensure they won’t be turned to mush during transportation.

To ripen peaches at home, set peaches on a side layer over a large plate and let them rest on your kitchen countertop, checking on them twice a day. If there’s a window nearby, placing peaches in the warmth of the sun to help. Underripe peaches can take up to three days to ripen. (See tips to speed up this process below.)

Once peaches are ripe, they can turn to mush pretty quickly, so either eat or use them right away, or refrigerate them to stop the ripening process (make sure to use ripe refrigerated peaches within two days).

How to Make Peaches Ripen More Quickly

Place fresh, underripe peaches in a paper bag along with a ripe banana or an apple. Fold the bag shut and leave it on your kitchen countertop. The peaches are likely to ripen in a single day, so make sure to check on them regularly to stop the process as soon as they are ready. Once the peaches are ripe, either eat or use them right away, or refrigerate them to stop the ripening process.

How to Easily Peel Peaches

This recipe requires you to peel peaches before you use them to make a fresh peach puree. Most peach-peeling techniques advise you to dunk peaches in boiling water for a few seconds, then transfer them to ice cold water. While this technique works, I’ve always found it to take way too much time—not to mention it requires you to dirty way too many additional dishes.

To quickly and easily peel peaches, running a knife around the pit, then twisting each side in opposite directions. Remove the pit, then use a vegetable peeler to quickly and easily remove the skin from both peach halves. Slice the peach halves, then use in the recipe as indicated.

Fresh Peach Gelato // FoodNouveau.com

One last tip before you get churning: Plan Ahead!

Gelato custard should be cold from the fridge when you pour it into your ice cream maker. Churning a very cold gelato base (as opposed to a warm or room temperature one) produces the creamiest result. While you can fast-forward the cooling process over an ice bath, it’s best to simply prep the base a day ahead. That way you can cool it overnight and simply churn and freeze this fresh peach gelato the morning after.

Fresh Peach Gelato // FoodNouveau.com


HOW TO MAKE GELATO VIDEO CLASS

Never made gelato before? Curious about what makes gelato different from ice cream? Check out my detailed video class: How to Make Gelato: Tips and Recipes to Make the Delightful Italian Frozen Treat. In it, you’ll find out what makes gelato different from ice cream, how to make a versatile gelato base you can turn into a variety of flavors, and all my secrets and tips to churn and serve outstanding gelato. I even share how to make dairy-free vegan gelato! In short, it’s a very thorough, colorful class that will quickly turn you into a gelato master. Watch Now!

How to Make Gelato: Tips and Recipes to Make the Delightful Italian Frozen Treat // FoodNouveau.com


More Delicious Homemade Gelato Recipes

Love gelato? Then you need to give these irresistibly fruity, homemade gelato recipes a try.

Blueberry Gelato // FoodNouveau.com White Chocolate, Strawberry and Basil Gelato // FoodNouveau.com Cherry Ripple Gelato // FoodNouveau.com


 
Fresh Peach Gelato // FoodNouveau.com

Fresh Peach Gelato

This rich and creamy fresh peach gelato deliciously highlights one of summer’s quintessential fruits: fresh peach puree is both mixed into the gelato and rippled through it for a double dose of stone fruit sweetness.
Prep Time:20 mins
Cook Time:8 mins
Cooling + Freezing Time:4 hrs
Servings 1 quart (4 cups/1L)

Ingredients

For the Gelato Base

For the Fresh Peach Puree

To Assemble

  • 1 peach, pitted, cut into small dice (optional)

Instructions

  • 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.

Did you make this?

Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.

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Author: Marie Asselin

Prep Time: 20 mins
Cook Time: 8 mins
Cooling + Freezing Time: 4 hrs

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