Citizen Sugar Happy Hour
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Saved 8/27/09 to Citizen Sugar Happy Hour

Recipe: Peach gelato


Hey everyone!
I haven't made a Happy Hour post in a long time so I decided to share a recipe for peach gelato with you all. It's the season, after all!
What I like about this recipe is that (a) it's very simple, (b) only 3 ingredients, and (c) you don't need an ice cream maker!
I hope one of you gives it a try - you won't be sorry!
bon appetit!
http://www.latimes.com/features/food/la-fo-calcookrec6-2aug06,0,4793488.story?coll=la-headlines-food

 
Total time: 20 minutes, plus 2 1/2 hours freezing time Servings: 6 to 8 Note: I learned this technique, which skips the ice-cream machine, from Sicilian chef Ciccio Sultano, singled out by Gambero Rosso as one of Italy's great young chefs, when he cooked at Valentino last year as part of their 30th anniversary celebration. It couldn't be easier, but the fresh peach flavor is astonishing. The texture should be somewhere between soft-serve ice cream and dense, chewy traditional gelato. Depending on the sweetness of your peaches, you may want to add more sugar.

  • 3 pounds peaches, peeled and pitted
  • 1/4 cup sugar, or more, to taste
  • 1/2 cup mascarpone, crème fraîche or yogurt

1. Cut the peaches into very small pieces. The smaller you cut them, the faster they will freeze and the finer the final texture will be. Arrange the peach pieces in a single layer on a rimmed cookie sheet and freeze solid, about 2 hours. 2. Put the frozen peach pieces in a food processor with the sugar and grind briefly. Add the mascarpone and pulse until the mixture is smooth. 3. Empty the food processor into a small container and freeze again, 20 to 30 minutes, before serving. If the ice cream freezes solid, simply process it briefly again before serving. Each of 8 servings (using mascarpone): 143 calories; 2 grams protein; 21 grams carbohydrates; 3 grams fiber; 7 grams fat; 4 grams saturated fat; 18 mg. cholesterol; 8 mg. sodium.
 

amybdk amybdk 5 years 3 weeks
I have only ever used mascarpone. It's a real freaking treat! I would definitely use greek yogurt if you can't get mascarpone. This is the kind that I get - and I NEVER tire of it. It is the best stuff ever.
starangel82 starangel82 5 years 3 weeks
Oooh... Greek yogurt is a good idea. I wonder how well that would work. It'd definately be creamier than Yoplait or something.
hausfrau hausfrau 5 years 3 weeks
I would think the yogurt would make it lighter but I think I would miss that creaminess that the marscapone could give me. Maybe with greek yogurt though? or if you strained the regular a bit?
starangel82 starangel82 5 years 3 weeks
Yum yum yum. I'm with Roar though... what kind of yogurt? Cause marscapone and crème fraîche are impossible to find around here.
Roarman Roarman 5 years 3 weeks
What dairy do you typically use Amy?
amybdk amybdk 5 years 3 weeks
That is an excellent idea, Roar! I should try this greek vanilla yogurt I have been obsessed with. Why didn't I think of that before?!
Roarman Roarman 5 years 3 weeks
This does look easy, thanks Amy. I like how the dairy can be any of those three items. I wonder if it matter what flavor yogurt you use? I think vanilla would be yummy with the peaches.
amybdk amybdk 5 years 3 weeks
It wasn't showing up in unreads.... that's what I'm thinking. I highly recommend this recipe - it is a summer staple of mine!
hausfrau hausfrau 5 years 3 weeks
How did I miss this post?!?! I'm def. trying this!