Roasted Peach Gelato
Roasted Peach Gelato
A really light and refreshing flavour – this roasted peach gelato is perfect for a hot day!
Peach can be a tough flavour to get through in gelato so this has a subtle peach note, but can be amped up if you add a little pinch of acid (malic or citric) to the cold ice cream base before you churn! Or even better, stir through a little homemade peach coulis once churned!
A high end gelato/ice cream machine is really important here too, as the built-in chiller will maintain a constant cold temperature to ensure small ice crystal formation while the mixture churns. I use the Musso Lussino 4080.
Ingredients
Method
Pre-heat the oven to 200C/390F. Use a knife to cut a small X incision on the bottom of your peaches. then place them into a pot of boiling water for 60 seconds.
Remove them from the pan and lift them into a a bowl of ice water. Leave them for a minute and then peel the skins off. The peaches need to be nice and ripe otherwise this won't quite work!
Slice them in half and remove the pip in the centre. Place them face down onto a baking tray and roasted them for about 30-35 minutes. Let them cool and transfer the required weight (275g) into a tall jug.
Meanwhile, add 15g of sugar and your ice cream stabiliser to a small bowl and whisk to combine. Set this to one side.
Into a saucepan, add the milk, cream, skimmed milk powder, remaining sugar and dextrose. Place the pan onto a medium heat and whisk it until it 45C/113F. Then tip in the sugar stabiliser mixture and continue to whisk, until it reaches 85C/185F.
Immediately remove it from the heat and pour it over the roasted peaches. Blend it with a hand blender for 1 minute to emulsify the mixture. Pass it the mixture through a sieve into a large bowl.
Place the bowl in a sink full of ice water and stir occasionally, for about 15-20 minutes. In the gelato books it will tell you to cool it to around 4C/39F but that is tough at home so once it is around 12-15C that is fine! Cover the surface of the mixture with clingfilm and refrigerate it overnight so that the gelato base can mature. This will improve the texture and taste.
The next day, if you are using an ice cream/gelato machine with a chilling unit, turn it on about 15 minutes ahead of time to get the bowl cold. If you are using a stand mixer freezer bowl there is no need to do this - although note you will not get the best texture with one of these as they cannot chill the gelato to the correct temperature.
Blend the peach gelato base one more time and then pour it into your machine to churn. It will take anywhere from 15-30 minutes depending on your machine.
The gelato should be a scoop-able texture but depending on your machine, may need to go back into the freezer for a few hours to firm up. Scoop it into a container and freeze it. Ideally this needs to be churned and served on the same day so up to 6 hours in the freezer is long enough. As the gelato freezes, the sugars begin to re-crystallise which makes the gelato go icy. As the recipe has a stabiliser in it along with skimmed milk powder, we are doing everything we can to trap as much water too, but eventually the texture will deteriorate.
Note - if you are using a different fat percentage of cream, say 36%, there is no need to adjust the recipe. It will just have slightly more fat in compared to 32% so will be a slight difference in texture/mouthfeel.
Ingredients
Directions
Pre-heat the oven to 200C/390F. Use a knife to cut a small X incision on the bottom of your peaches. then place them into a pot of boiling water for 60 seconds.
Remove them from the pan and lift them into a a bowl of ice water. Leave them for a minute and then peel the skins off. The peaches need to be nice and ripe otherwise this won't quite work!
Slice them in half and remove the pip in the centre. Place them face down onto a baking tray and roasted them for about 30-35 minutes. Let them cool and transfer the required weight (275g) into a tall jug.
Meanwhile, add 15g of sugar and your ice cream stabiliser to a small bowl and whisk to combine. Set this to one side.
Into a saucepan, add the milk, cream, skimmed milk powder, remaining sugar and dextrose. Place the pan onto a medium heat and whisk it until it 45C/113F. Then tip in the sugar stabiliser mixture and continue to whisk, until it reaches 85C/185F.
Immediately remove it from the heat and pour it over the roasted peaches. Blend it with a hand blender for 1 minute to emulsify the mixture. Pass it the mixture through a sieve into a large bowl.
Place the bowl in a sink full of ice water and stir occasionally, for about 15-20 minutes. In the gelato books it will tell you to cool it to around 4C/39F but that is tough at home so once it is around 12-15C that is fine! Cover the surface of the mixture with clingfilm and refrigerate it overnight so that the gelato base can mature. This will improve the texture and taste.
The next day, if you are using an ice cream/gelato machine with a chilling unit, turn it on about 15 minutes ahead of time to get the bowl cold. If you are using a stand mixer freezer bowl there is no need to do this - although note you will not get the best texture with one of these as they cannot chill the gelato to the correct temperature.
Blend the peach gelato base one more time and then pour it into your machine to churn. It will take anywhere from 15-30 minutes depending on your machine.
The gelato should be a scoop-able texture but depending on your machine, may need to go back into the freezer for a few hours to firm up. Scoop it into a container and freeze it. Ideally this needs to be churned and served on the same day so up to 6 hours in the freezer is long enough. As the gelato freezes, the sugars begin to re-crystallise which makes the gelato go icy. As the recipe has a stabiliser in it along with skimmed milk powder, we are doing everything we can to trap as much water too, but eventually the texture will deteriorate.
Note - if you are using a different fat percentage of cream, say 36%, there is no need to adjust the recipe. It will just have slightly more fat in compared to 32% so will be a slight difference in texture/mouthfeel.
Which (brand of) rocher spoon do you recommend, Matt.
I linked one in the recipe for you 🙂
Hi Matt! Can you let me know please as to why this specific recipe doesn’t include egg yolks? Just want to experiment on some other fruity flavours and would like to know if this is the best baseline recipe to follow. Thank you so much!
Most modern gelatos don’t use egg yolks as the stabiliser will do the job of the egg yolk (and do it better!) egg yolk is really only used for some texture/flavour now!
Does this work with other fruits?
I haven’t tested it I’m afraid!
What can substitute the dextrose powder for glucose syrup and the locust gum for cornstarch?
No I’m afraid not