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Cut the peaches into ½-inch pieces and place in a small sauce-
pan. Add the lemon juice, butter and dark brown sugar. Set
over medium-low heat and cook until peaches are just softened;
reserve.
In a medium saucepan set over medium-low heat, add the milk,
cream, half of the granulated sugar, salt, cinnamon and vanilla.
Whisk to combine and bring the mixture just to a boil.
While the milk/cream mixture is heating, combine the yolks
and remaining sugar in a medium bowl. Use a hand mixer or
whisk until mixture is pale and thick.
Once the milk/cream mixture has come to a slight boil, whisk
about ¹∕
³
of the hot mixture into the yolk/sugar mixture. Add
another ¹∕
³
of the mixture, then return the combined mixture to
the saucepan. Using a wooden spoon, stir the mixture con-
stantly over the low heat until it thickens slightly and coats the
back of the spoon. This mixture must NOT boil or the yolks will
overcook – the process should only take a few minutes.
Pour the mixture through a fine mesh strainer. Mix with the
reserved peaches and, using a Cuisinart
®
Immersion Blender,
pulse 2 to 3 times until the peaches are slightly blended but
large pieces still remain. Bring the ice cream base to room
temperature. Cover and refrigerate 1 to 2 hours, or overnight.
Turn the Cuisinart
®
Ice Cream Maker on; pour the mixture into
the frozen freezer bowl and let mix until thickened, about
30 to 35 minutes.
While ice cream is churning, prepare the “crumble” mixture. In
a medium skillet, add the oats, sugar and butter. Heat over me-
dium-low heat until the butter is melted and the oats are coated.
Add the flour and salt; continue to cook an additional 4 to 5
minutes. Remove, cool and reserve.
When the ice cream is almost fully churned, gradually add the
cooled crumble mixture through the top of the ice cream maker;
let mix until fully combined.
The ice cream will have a soft, creamy texture. If a firmer
consistency is desired, transfer the ice cream to an airtight
container and place in freezer for about 2 hours. Remove from
freezer about 15 minutes before serving.
Nutritional analysis per serving (based on ½ cup):
Calories 260 (56% from fat) • carb. 27g • pro. 3g • fat 17g • sat. fat 10g
• chol. 115mg • sod. 95mg • calc. 42mg • fiber 1g
Blueberry Gelato
While summer-fresh blueberries are best in this Italian-style gelato,
frozen fruit (thawed) will do off-season.
Makes 8 cups
2½ cups whole milk
6 whole cinnamon sticks
2 whole vanilla beans, halved and seeds scraped
½ cup packed dark brown sugar
¼ teaspoon table salt
6 large eggs
1¼ cups granulated sugar
3 cups fresh blueberries
Pour milk into a medium saucepan. Over medium-low heat, gradu-
ally bring the milk to a boil. Turn the burner off and stir in the cin-
namon sticks and the vanilla beans (including the pods). Let steep
for 20 to 30 minutes. Strain; discard cinnamon sticks and pods.