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Almond Peach Gelato

This rich and delicious dessert is especially outstanding when served with warm peaches or peach pie.—Rita Kitsteiner, Tucson, Arizona
  • Total Time
    Prep: 30 min.+ chilling Process: 20 min. + freezing
  • Makes
    1-1/2 quarts

Ingredients

  • 2 cups whole milk
  • 1/2 cup confectioners' sugar
  • 4 large egg yolks, lightly beaten
  • 2 to 3 teaspoons grated lemon zest
  • 1 teaspoon almond extract
  • 1 package (16 ounces) frozen unsweetened sliced peaches, thawed and chopped
  • 1 cup half-and-half cream
  • 1/2 cup slivered almonds

Directions

  • In a small heavy saucepan, heat milk to 175°; stir in confectioners' sugar until dissolved. Whisk a small amount of hot mixture into egg yolks. Return all to the pan, whisking constantly. Add lemon zest.
  • Remove from the heat. Stir in extract. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in the peaches, cream and almonds. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
  • Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
Nutrition Facts
1/2 cup: 132 calories, 7g fat (3g saturated fat), 82mg cholesterol, 29mg sodium, 12g carbohydrate (10g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fat.

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