Super-fragrant, perfectly ripe peaches are the key to this delicately flavoured gelato. Roast a double batch to offer extra on the side, or simply serve it with fresh peach wedges.
Roast peach and goat’s milk gelato
Australian Gourmet Traveller recipe for roast peach and goat’s milk gelato.
- 30 mins preparation
- 35 mins cooking plus cooling, chilling, freezing
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Ingredients
- 1 litre (4 cups) goat's milk
- 6 egg yolks
- 200 gm raw caster sugar
- Too serve: crumbled store-bought meringue (optional)
Roast peaches
- 220 gm (1 cup) raw caster sugar
- 6 ripe peaches, halved
- 60 ml dessert wine
- Juice of 1 orange and 1 lemon
Method
Main
- 1For roast peaches, preheat oven to 220C. Spread sugar evenly over the base of a roasting pan that will fit peaches snugly. Press cut sides of peaches into sugar to coat thickly, then arrange cut-side up and drizzle wine and juices around them. Roast, turning occasionally, until caramelised and tender (20-25 minutes). Set aside to cool.
- 2Bring milk to the simmer in a saucepan over medium-high heat. Whisk yolks and sugar in a bowl until thick and pale, pour milk mixture over and whisk to combine. Return to pan and heat, and stir continuously until mixture thinly coats the back of a spoon (4-5 minutes). Strain into a bowl and refrigerate until chilled (2-3 hours).
- 3Purée roast peaches in a blender until smooth, whisk into gelato, then churn in an ice-cream machine. Freeze in an airtight container until firm (1 hour) and serve with extra roast peaches.
Notes
Note This recipe makes about 2 litres.