Peach Jam Gelato

Name: Peach Jam Gelato
Prep time: 5 h
Cook time: 15 min
Total time: 5 h 15 min
Yield: 6
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 peach jam, divided

5 HRPrep Time

15 MINCook Time

6 to 8Servings

by Giadzy

Photo Credit: Elizabeth Newman

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The easiest way to get juicy fruit flavor into any homemade ice cream: jam! This peach jam from Agrimontana is packed with ripe fruit, and makes this gelato taste like Italian sunshine in every bite.

The base of this gelato is sweet and silky smooth - use it as a base for any delicious mix-in. Try chocolate hazelnut spread, pistachio cream and beyond!

Peach Jam Gelato

Rated 5.0 stars by 1 users

Servings

6

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 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.