I came up with this recipe for four reasons. First, I was tempted by some very beautiful peaches, all yellow with a blush of pinkish orange, and I bought quite a few. Appearances are truly not everything as these peaches proved. They were not as sweet as they looked, so there were no takers for them.
I had some extra milk in the fridge. We don’t need excuses to eat ice cream in this house. Anytime is ice cream time!
A gelato is a sort of Italian ice cream made with milk, sugar, eggs and fresh fruit/ chocolate/ nuts. Northern Italy is known for its milk based gelatos where as southern Italy is known for sorbettos, a gelato made from fruit but without milk.
Gelatos have a softer texture and are best served fresh (because of the fruit). I try to avoid eggs if I can, so I’ve used readymade custard powder (which is largely cornstarch) here to make the custard. The spices add an interesting warm and spicy note to the gelato.
My picture doesn’t do this gelato justice (its all melty here and I’m not the greatest photographer) but trust me when I say this is really good. And no calories from cream and fresh fruit too! You can have your gelato and eat it!!
Spiced Peach and Honey Gelato
- 4 cups milk (3% fat)
- 4 peaches large , chopped (about 2 cups)
- 1 tbsp lemon juice
- 1/2 cup brown sugar
- 1/2 cup honey
- 4 tsps vanilla custard powder (or cornstarch and extract)
- 2 star anise points (from 1 flower)
- 3 pods cardamom
- 1/4 tsp cinnamon powder
- 1/4 tsp salt
- Add the lemon juice to the peaches, mix and puree. Keep aside.
- Heat 3 1/2 cups of the milk in a thick bottomed pan. Add the brown sugar to the milk, stir, and bring to a boil. Powder the spices and add to the remaining xbd cup of milk. Also add the custard powder to this milk. Whisk well and add to the boiling milk. Keep stirring continuously while doing this to prevent lumps from forming. The milk mixture will become a little thicker (a custard of pouring consistency). Turn off the heat and allow it to cool, while stirring occasionally to prevent a skin from forming over the top.
- Put the cooled milk custard and the peach puree in a blender. Blend well.
- Pour into a steel or plastic container with a tight lid and freeze. As soon as the gelato starts freezing around the sides, break the ice crystals using a blender. Do this twice more to get a creamier texture. Freeze till ready to serve.
- The gelato will be very hard, so you may need to set the temperature a little lower than for freezing ice cream. Otherwise, let it sit outside for a little while before serving. Ideally, the gelato should be a bit soft and melt on your tongue.This recipe makes plenty of gelato. We got roughly three servings each (not all at once!).