Jalapeno and Peach Gelato
2 jalapeños, spilt and deseeded
1 large peach, cut into pieces
1 teaspoon lemon zest
2 cups heavy cream
1 cup whole milk ( you need whole milk)
5 egg yolks, room temp
1 cup sugar
1/2 teaspoon vanilla extract
In a medium saucepan on medium heat, add milk cream and 1/2 cup sugar, whisk. Heat until bubbles forms around the edges. Remove from heat.
In a large bowl, beat the egg yolks, the remaining sugar and vanilla. Gradually pour the warm milk into the egg yolks, whisking constantly; Tempering the eggs. Return mixture to saucepan; on medium heat and stirring with a wooden spoon consistently until the mixture slightly coats the back of the spoon, 7 to 8 minutes. Now pour the mixture through a fine sieve. Next in a food processor or blender, blend the jalapeno and peaches into a puree. Pur puree into cream mixture, whisk. Cover and place in the freezer overnight.
I don’t have a ice cream maker but I used my blendtec the next day to blend the mix after is been frozen to give it a silky smooth finish. Serve and store in freezer.
This recipe originally appeared at Homemade Delish.