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


Roasted Peach Gelato
 275 g Roasted PeachesYou will need around 4 large peaches
 360 g Whole Milk
 155 g Cream32% Fat
 65 g Skimmed Milk Powder
 115 g Caster/White Sugar
 30 g Dextrose
 2 g Ice Cream StabiliserI use Locust Bean Gum
Equipment & Ingredients

Method


Roasted Peach Gelato
1

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.

2

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!

3

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.

4

Meanwhile, add 15g of sugar and your ice cream stabiliser to a small bowl and whisk to combine. Set this to one side.

5

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.

6

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.

7

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.

8

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.

9

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.

10

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.

11

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

Roasted Peach Gelato
 275 g Roasted PeachesYou will need around 4 large peaches
 360 g Whole Milk
 155 g Cream32% Fat
 65 g Skimmed Milk Powder
 115 g Caster/White Sugar
 30 g Dextrose
 2 g Ice Cream StabiliserI use Locust Bean Gum
Equipment & Ingredients

Directions

Roasted Peach Gelato
1

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.

2

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!

3

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.

4

Meanwhile, add 15g of sugar and your ice cream stabiliser to a small bowl and whisk to combine. Set this to one side.

5

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.

6

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.

7

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.

8

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.

9

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.

10

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.

11

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.

Notes

Roasted Peach Gelato