Fresh Peach Gelato
This fresh peach gelato is rich, creamy, and bursting with summer peach flavor. Fresh peach puree is mixed into the base and rippled through the gelato for a double dose of juicy stone fruit sweetness.
Servings 1.5 quarts (6 cups/1.5 L)
Ingredients
For the Gelato Base
- 1 batch Sicilian-Style Gelato Base (preferred) or Classic Gelato Base (omit the vanilla bean)
For the Fresh Peach Puree
- 1 lb peeled fresh peach slices, or thawed frozen peach slices
- ¼ cup granulated sugar
- ¼ cup water
- 1 tsp pure vanilla extract
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 cold, 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: Spread one-third of the churned fresh peach gelato over the bottom of a 1½-quart (1.5 L) airtight container or loaf pan. Drizzle with half of the remaining fresh peach puree, then sprinkle with half of the diced peach, if using. Add another third of the gelato, then drizzle with the remaining peach puree and sprinkle with the remaining diced peach. Finish with the remaining gelato, spreading it gently to cover the peach puree and diced fruit. If desired, use a skewer or a knife to gently create a few swirl patterns, but don’t overmix—you want ribbons of peach puree throughout the gelato.
- For a smoother peach gelato without a swirl, whisk the full 2 cups (500 ml) of peach puree into the cold gelato base and churn as instructed. Skip the layering step and the diced peach.
- STORAGE: If you used a loaf pan, cover tightly with plastic wrap. If you used a freezer-safe container, cover with the lid. Freeze the fresh peach gelato until firm, at least 2 hours.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 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: Use the dairy-free version of my Sicilian-style gelato base, then prepare the peach puree as written.
- MAKE IT VEGAN: Use the vegan version of my Sicilian-style gelato base, then prepare the peach puree as written. For the best peach flavor, choose oat milk with soy cream or another neutral vegan cream; coconut cream can overpower the delicate peach flavor.
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