3-ingredient peach gelato
photo by Jennifer Johnson
You’ll want to use a good high-powered blender for this recipe so that you can keep the amount of cream/milk to a minimum. We prefer a blend of both cream and milk (about 3/4 cup of heavy cream and 1/4 cup whole milk) but all-cream works just as well and will give you a slightly richer finished gelato.
- 16 ounces frozen peaches
- 1 1/2 cup heavy cream, whole milk, or a combination
- 1/4 cup coconut sugar, sugar, or honey
In a blender, add peaches, 1 cup heavy cream/milk, and coconut sugar, sugar, or honey and blend until completely smooth. Stop and scrape down sides of blender as you work; mixture will be very thick. Taste and adjust as desired, adding more heavy cream/milk if necessary. Serve immediately or cover and freeze until ready to use.
Makes approximately 1 quart.