Artisanal Peach Gelato (Milk-Based)
The sweet taste of summer afternoons in the velvety pulp of ripe peaches. A tender, creamy texture that feels like fruit freshly picked from the tree, gently coating the palate.
Ingredients & Dosing 1000 g
| Ingredient | Grams | % |
|---|---|---|
| Peach | 350 | 35,0% |
| Whole milk | 400 | 40,0% |
| Heavy cream 35% | 30 | 3,0% |
| Skimmed milk powder | 33 | 3,3% |
| Sucrose | 130 | 13,0% |
| Dextrose monohydrate | 48 | 4,8% |
| Locust bean gum | 4 | 0,4% |
| Lemon juice | 5 | 0,5% |
| Total mixture | 1000 | 100% |
Parameters & Balancing
Procedure · fruit gelato with milk
Step 1
In a dry bowl, thoroughly whisk together sucrose, dextrose, skimmed milk powder, and locust bean gum, mixing dry to avoid lumps.
Step 2
Warm whole milk in a saucepan to 35-40 °C (95-104 °F).
Step 3
Rain dry powders into the milk while whisking and heat to 82-85 °C (180-185 °F) for 2 minutes to activate the thickener.
Step 4
Remove from heat, stir in cold heavy cream, and blend with an immersion blender for 1 minute.
Step 5
Quickly chill the milk base below 4 °C (39 °F) over an ice bath, then age in the refrigerator for 6 to 12 hours.
Step 6
Peel and pit fresh ripe peaches, then puree raw with fresh lemon juice.
Step 7
Blend the chilled peach puree into the aged milk base for 1 minute, then churn in your ice cream maker for 25-30 minutes until velvety and dense.
Secrets of TheRomanScoop
Selection of Raw Ingredients
For an authentic and rich flavor, always use top-quality ingredients: high-grade fresh whole milk, fresh cream, and 100% pure nut pastes with no added sugars or vegetable oils.
Storage and Serving at −18 °C
Thanks to dextrose balancing (high PAC), this gelato remains wonderfully scoopable even in a home freezer. For the perfect velvety texture, remove it from the freezer 5–8 minutes before serving.