This recipe is my adaption from Culinaria Italy. I took their basic gelato recipe, which is really kind of vague like all authentic Italian cookbooks, and tweaked it as well as adding more information : )
4 egg yolks
1/2 cup sugar
2 cups half and half
fruit in season : Such as 3 large peaches,1 cup berries, or Nutella/see below etc..)
Puree fruit in blender until smooth.
Beat the eggs with sugar until light and fluffy. I do this in the same pan I will be cooking the mixture using a whisk.
Warm this slowly over low heat, stirring or whisking constantly. It will be ready to add the milk when it thickens up to pale yellow fluffy mixture like zabaglione and it starts to stick to the whisk.
Add 1 cup of the milk/cream and stir until warmed through.
Remove from heat and add the other cup of milk and pureed fruit or Nutella. Stir to combine.
Cool completely and then use your ice cream machine to finish!
|SC Markets are filled with baskets of the sweetest juiciest peaches this time of year!|
I used about 2/3 of a 13 ounce jar but you can as much or as little as you like.