How to Make Creamy Strawberry and Peach Gelato with Fresh Fruit Topping

Simple Summary

Indulge in the creamy delight of homemade gelato studded with vibrant, fresh fruit for a refreshing Italian-inspired dessert that's perfect for warm summer days.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Chill Time: 4 hours
• Churn Time: 25 minutes
• Freeze Time: 2 hours
• Total Time: 7 hours 10 minutes
• Servings: 8
• Difficulty: Intermediate

Ingredients

• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1/4 cup corn syrup
• 4 large egg yolks
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 cup fresh strawberries, hulled and pureed
• 1 cup fresh peaches, peeled and pureed
• For topping:
  • 1 cup mixed fresh fruit (strawberries, peaches, raspberries), diced

Instructions

1. In a medium saucepan, combine milk, cream, 1/2 cup sugar, and corn syrup. Heat over medium, stirring occasionally, until it just begins to simmer.

2. In a separate bowl, whisk together egg yolks, remaining 1/4 cup sugar, and salt until pale and creamy.

3. Slowly pour about 1 cup of the hot milk mixture into the egg mixture, whisking constantly to temper the eggs.

4. Pour the tempered egg mixture back into the saucepan with the remaining milk mixture, stirring constantly.

5. Cook over medium-low heat, stirring continuously, until the mixture thickens and coats the back of a spoon (about 5-7 minutes). Do not let it boil.

6. Remove from heat and stir in vanilla extract.

7. Strain the mixture through a fine-mesh sieve into a clean bowl.

8. Fold in the strawberry and peach purees until well combined.

9. Cover the bowl with plastic wrap, pressing it directly onto the surface of the mixture to prevent a skin from forming. Refrigerate for at least 4 hours or overnight.

10. Churn the chilled mixture in an ice cream maker according to manufacturer's instructions, usually about 20-25 minutes.

11. Transfer the gelato to a freezer-safe container and freeze for at least 2 hours before serving.

12. To serve, scoop gelato into bowls and top with fresh diced fruit.

Chef's Notes

• For a smoother texture, puree and strain the fruit before adding to the base.
• If you don't have an ice cream maker, pour the mixture into a shallow pan and freeze, stirring every 30 minutes for the first 2-3 hours to break up ice crystals.
• Experiment with different fruit combinations like mango and raspberry or blackberry and lemon.
• For a dairy-free version, substitute coconut milk and cream for the dairy ingredients.
• Gelato is best consumed within a week for optimal texture and flavor.

Nutritional Info

Per serving (approximately): 280 calories, 15g fat, 33g carbohydrates, 4g protein. This dessert is a good source of calcium and vitamin C from the dairy and fresh fruits. The fresh fruit topping adds additional vitamins and antioxidants.

Serving Suggestions

• Serve in chilled bowls or cones for the best texture.
• Pair with a crisp biscotti or wafer cookie for added crunch.
• For an adult twist, drizzle with a splash of limoncello or amaretto.
• Garnish with fresh mint leaves for a pop of color and refreshing aroma.
• Perfect for summer gatherings, Italian-themed dinners, or as a luxurious after-dinner treat.