Gelato, Ice Creams and Sorbets by Linda Tubby

Author:Linda Tubby
Language: eng
Format: epub
ISBN: 9781909815810
Publisher: Pavilion Books
Published: 2015-06-03T16:00:00+00:00

Peach and Mascarpone Gelato

GELATO DI PESCA E MASCARPONE

To ensure the peaches don’t lose their fresh colour I churn the gelato as soon as the peaches are puréed and mixed with the mascarpone.

Serves 6–8

160 g/5½ oz/scant 1 cup caster (superfine) sugar

160 ml/5½ fl oz/generous ⅔ cup water

Juice of ½ lemon

250 g/9 oz/generous 1 cup mascarpone

5 ripe peaches

Put the sugar and water in a saucepan and heat gently to dissolve the sugar, about 4 minutes. Swirl the pan around to dislodge any crystals on the bottom, then transfer to a bowl to cool. Add the lemon juice and stir. Put in the refrigerator to chill for 30 minutes.

Pour the chilled sugar syrup into a blender together with the mascarpone and process to combine.

Cut a cross in the stalk end of the peaches and put in a bowl, pour on boiling water and keep pushing them under for 1 minute. Drain and refresh in cold water and the skins will slip off easily. Cut the peaches in half and lift out the stone (pit). Slice directly into the mascarpone mixture in the blender. Process the mixture to a purée.

Churn using an ice cream machine following the manufacturer’s instructions until frozen, or still freeze following the method. Transfer to a freezerproof container, cover and freeze for 6 hours before serving.

If it is frozen for longer and becomes too hard, remove lid and transfer to the refrigerator to soften about 25 minutes before serving.

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