Lavender Peach Gelato

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Those who know me well know I think a little… “differently”. My train of thought doesn’t always go in a straight path, it speeds in a zigzag, sometimes completely jumping the track all together. The way I was inspired to make this recipe is thanks to that mindset, and the thought process was a little something like this: I work at a local grocery store as a cashier, and noted a frequent amount of soft brie being purchased. “Hmmm, I believe I have something pinned with brie in it”. Sure enough, I had a Sweet Peaches, Brie and Cream Quesadillas recipe. And what do you put on top of that? Well ice cream of course! Well one thing led to another in some off topic research and I discovered this little gem: Lavender Peach Gelato. Now that I’ve rambled quite a bit, let’s get down to the good part, the recipe!

Ingredients:

  • 2 cups of milk (I used skim milk, original recipe calls for 2 %)
  • 2 tablespoons cardamom pods, crushed
  • 1 tablespoon dried lavender flowers
  • 1 vanilla bean
  • 3/4 cups of sugar
  • 5 egg yolks, beaten
  • 2 medium peaches, peeled and finely chopped (I only ended up using just over half of this though)
  • 2 Drops of purple food coloring (Optional, not part of original recipe)

l&p_gelato#1edit

Special Equipment:

  • Ice Cream maker. I initially planned on doing this sans maker, but realized last minute that I was not actually that patient. If you do choose to go completely old school I have a link here that can walk you through doing this manually.
  1. In a large heavy saucepan, combine the milk, cardamom pods and lavender. Split vanilla bean and scrape seeds; add bean and seeds to milk mixture. Heat until bubbles form around sides of pan. Remove from the heat; cover and let steep for 10 minutes. Strain, discarding flowers and spices. l&p_gelato#2
  2. Return milk to the heat; stir in sugar. Cook until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg yolks. Return all to the pan, whisking constantly.
  3. Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
  4. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. When gelato is frozen, stir in peaches and food dye. Transfer to a freezer container; freeze for 2-4 hours before serving.

And there you have it! A lovely, relaxing treat that I like to enjoy after work to help me unwind.

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