Peach Jam Gelato
Peach Jam Gelato
Prep Time
5 hours
Cook Time
15 minutes
Ingredients
2 cups half and half, at room temperature
- 1 cup heavy cream
- 1/3 cup sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1 teaspoon lemon zest
- 5 egg yolks
-
2/3 cup, plus 1/4 cup Agrimontana peach jam, divided
Instructions
To a medium saucepan add the half and half and cream. Place over medium low heat and slowly bring to a gentle simmer. Meanwhile, in a medium bowl, whisk together the sugar, vanilla, salt, zest and yolks until light, fluffy and pale. Slowly add 1/2 cup of the cream mixture to the bowl, whisking constantly to prevent scrambling the egg. Whisk in another 1/2 cup. Return the mixture to the pan with the remaining cream and reduce the heat to low. Cook, stirring with a rubber spatula or flat bottom spoon until thickened slightly and coats the back of a spoon, about 10 minutes. Strain the mixture into a clean bowl and stir in 2/3 cup of the jam. Place a piece of plastic wrap directly on top of the base and refrigerate until fully chilled, at least 3 hours.
- Freeze the base in an ice cream maker according to manufacturer's directions. When frozen to soft serve consistency, remove the gelato to an airtight container and swirl in the remaining
- 1/4 cup jam. Transfer to an airtight container and freeze until firm, another 2 hours.
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