Monday, September 13, 2010

Nectarine Gelato

Hello friends! Sorry it's been a while!

Remember my post about the Saanich fair, and all of the wonderful produce I bought there? Well, following through with my addiction to creamy frozen desserts, I decided to try making gelato. By they time I got all of my produce home some of it was the worse of wear. The skins on my very-ripe nectarines had split, and the juices were gathering in the bag! I knew I had to use these right away! What better way to get the flavor of ripe fruit, and not worry about it being a little soft? Puree it!

Here is Cathy Burgett's recipe from culinary school for fruit gelato!

Basic mixture for fruit gelato
1 1/2 cups whole milk (I actually used 1% and it worked fine)
1/2 cup heavy cream
3 Tbsp light corn syrup
1/3 cup dry nonfat milk powder (1oz.)
2/3 cup sugar
1/2 tsp granulated gelatin

2 cups fruit puree, strained (berry, mango, peach, nectarine etc.) I used nectarines
1 Tbsp citrus zest and 1 1/2 cups strained citrus juice

Combine milk, cream and corn syrup in a saucepan. Combine dry milk, sugar and gelatin in a small bowl and stir to mix.
Add the dry mixture to the milk in saucepan and whisk to prevent lumps. Place saucepan over low heat, bring mixture to a simmer, whisking occasionally. Remove from the heat and cool.

While the gelato base is cooling, puree your fruit.
Stir in fruit puree before freezing in an ice cream maker.
This turned out so amazingly creamy, without freezing too hard or becoming icy. The flavor was beyond what I would have hoped for! The ripe, fresh, full flavor of the nectarines came through beautifully, without any competition! I wanted to eat the whole batch immediately! It was so so so so sooo good!
But then I remembered my little jewel box of currants, also from the fair. I had been undecided as to what to do with them. I was so impressed by this gelato recipe that I figured, hey, why not? I'll try currant gelato too!
I know that currants are very tart, so when I pureed them I added an extra 1/3 cup sugar into the blender.
The seeds in these currants were rather large, so I strained them out.
I mixed it all together when cooled,
And froze it in the ice cream maker,
then put it into the freezer.

When it was ready the texture was just as creamy and luscious as the nectarine gelato, but the flavor was not quite what I was hoping for. I'm not quite sure how to describe it, other than "funky". Not bad, just very different. I have been using it in smoothies. It's just not up to par. So, when wondering what to do with your glistening bunches of fresh currants, do NOT make it into gelato! Now I'm wishing I'd made a sauce out of them instead.
Le sigh.
It sure turned out a pretty color though!
Be creative with this recipe! Make lime gelato, or lemon vanilla! Try Mango, strawberry, or boysenberry! The possibilities are endless! After making ice cream, gelato, sherbet and sorbet I have to say that gelato gives me the texture I really want in a frozen dessert. It stays creamy and light in the freezer. The fruit is uncooked, so the flavor is fresh and intense. There are no eggs, so you don't end up with that cooked egg flavor you sometimes get with ice cream. There is also only a 1/2 cup of cream, and I used 1% milk, so your mouth doesn't feel coated in fat! Next time I want a failsafe recipe for deliciousness, this is what I'll reach for!

What is your favorite version of frozen desserts?


  1. That looks very tempting. I would love that with fruit cake.

  2. Yum, yum, and more yum!

    Now I wish we had an ice cream maker. That looks so incredibly delish and not a whole lot of calories either. Damn. Now I wish we also did a registry even though there are 4 weeks until the wedding left. LOL.

    Great post!

  3. This looks delicious! I do love the flavor :)

  4. It looks great - almost worth getting an ice cream maker for. Just what I need, one more kitchen gadget!

  5. I made nectarine gelato earlier in the summer and the texture wasn't quite right. Mine didn't have the gelatin, so I'll have to try this one.

  6. You know I have become obsessed with my ice cream maker, how can you tempt me even more with this ice cream? ;)

  7. Your gelato looks wonderful! I have an ice cream maker and this recipe has less fat, so I just have to get the ingredients and make it!

  8. WOW! How fantastic! I love Nectarine!

  9. Hey guys, so glad everyone is liking this recipe! For those of you without ice cream makers...well, I don't want to encourage you to spend more money, or to clutter up your counters with more gadgets...BUT if you are an ice cream lover like me it is SO worth it!!! I know I'll eat lots of ice cream whether I buy it or make it, and making it allows me to use lower fat ingredients! Score! Plus it is really fun, and allows me to be creative. You really can churn pretty much anything. Any juice can be churned as is, or with the addition of about a Tablespoon of vodka, which you don't taste, but helps it to freeze without becoming rock hard.
    Anyway, check out craigslist or salvation army for a used one, maybe ebay. You won't regret it!

  10. Ok, so I have to tell you, the best part of this was "le sigh." Of course, I've already written down the recipe for the nectarine gelato, but that didn't make me giggle out loud.

    Regarding buying an ice cream maker, amen and amen. One of the best purchases I've ever made. And now that I've found you, one of the most used items in my kitchen (other than my knives and cutting board, that is).

  11. Looks great! now i just have to wait for nectarine season