This gelato is super easy to make and sooo fresh and delicious.
It’s just three ingredients: peaches, sugar and mascarpone…and a few easy steps.
Here’s pics of Alex showing you how we did it:
We used both white and yellow peaches and peeled most but tried leaving the skin on a few—since most of the vitamins are found there—it not only looked pretty with the flecks throughout, it tasted great too. It is creamy like a fine gelato with the peach bits providing just the right texture.
As indicated in the recipe, once you freeze it for a length of time it may become quite hard but you can just pulse it a couple of times in your food processor to return it to its original creamy consistency.
The recipe is by the Sicilian chef, Ciccio Sultano from the book “How to Pick a Peach
” by Russ Parsons. The book (not just about peaches!) contains 100 recipes and tips on selecting, storing and cooking fruits and vegetables.
We hope you try this soon and love it as much as we do. (We’re so happy.)
3 pounds peaches, peeled and pitted
1/4 cup sugar* (or more to taste)
1/2 cup mascarpone.
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 baking sheet and freeze solid—about 2 hours. Put the frozen peach pieces in a food processor with the sugar (we now use organic coconut sugar) and grind briefly. Add the mascarpone and pulse until the mixture is smooth. Empty the food processor into a small container and freeze again for 20-30 minutes before serving. If the gelato freezes solid, simply process it briefly again before serving.
As always, I recommend using the freshest, purest ingredients available: organic, grass-fed, non-gmo…take the time, do your research and support those growers/suppliers/vendors that care about your health and the health of our planet.