This sophisticated herbal gelato can be served as an appetizer, a palate-pleaser between courses or a sweet, elegant dessert that tastes like heaven on a spoon. —Christine Wendland, Browns Mills, New Jersey
Lavender Peach Gelato
Lavender Flowers
Lavender Peach Gelato
Prep Time
20 min
Cook Time
20 min
Yield
3 cups
Ingredients
- 2 cups 2% milk
- 2 tablespoons cardamom pods, crushed
- 1 tablespoon dried lavender flowers
- 1 vanilla bean
- 3/4 cup sugar
- 5 large egg yolks, beaten
- 2 medium peaches, peeled and finely chopped
Directions
- In a large heavy saucepan, combine milk, cardamom pods and lavender. Split vanilla bean and scrape seeds; add bean and seeds to milk mixture. Heat until bubbles form around side of pan. Remove from heat; cover and let steep for 10 minutes. Strain, discarding flowers and spices.
- Return milk to heat; stir in sugar. Cook until bubbles form around side of pan. Whisk a small amount of hot mixture into egg yolks. Return all to pan, whisking constantly.
- Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Quickly transfer to a bowl; place bowl in ice water and stir for 2 minutes. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
- Fill cylinder of ice cream maker two-thirds full; freeze according to manufacturer’s directions. When gelato is frozen, stir in peaches. Transfer to a freezer container; freeze for 2-4 hours before serving.
Nutrition Facts
1/2 cup: 206 calories, 5g fat (2g saturated fat), 177mg cholesterol, 47mg sodium, 35g carbohydrate (32g sugars, 1g fiber), 5g protein.
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