Peaches And Cream Gelato
List of Ingredients
Peaches And Cream Gelato
1 1/4 cups milk
1 1/4 cups whipping cream
1/2 vanilla bean, split lengthwise
10 tablespoons sugar, divided
5 large egg yolks
2 large ripe peaches, peeled, pitted, cubed
1/2 teaspoon cinnamon
Heat milk, cream, vanilla bean and 2 tablespoons sugar in medium
saucepan over medium heat to just below boiling. Whisk together egg
yolks and 6 tablespoons sugar in medium bowl. Slowly whisk 1 cup hot
milk mixture into egg mixture. Return mixture to saucepan. Cook,
stirring constantly, over low heat until slightly thickened, about 5
minutes. Strain mixture through fine mesh sieve into medium bowl.
Place bowl over larger bowl filled with ice water. Stir mixture until
cool to touch, being careful not to get any water into bowl. Cover;
refrigerate at least 1 hour or overnight. Puree peaches with cinnamon
and 2 tablespoons sugar in blender or food processor fitted with
metal blade until smooth. Stir into chilled ice cream base. Transfer
to ice cream maker; freeze according to manufacturer's directions.
Makes 8 servings.
Per serving:
fats: 18 grams (59% of calories)
calories: 260
cholesterol: 185 milligrams
carbohydrate: 23 grams
protein: 4 grams
sodium: 35 milligrams
Adapted From A Recipe Served At Sunset Restaurant
Recipe
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