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Roasted Cinnamon Peach Probiotic Gelato (Honey-Sweetened)

This hybrid of creamy gelato and frozen yogurt will keep your good little tummy bugs and your summer sweet tooth happy.
Course Dessert
Author Roz Mignogna

Ingredients

Instructions

  1. If you are using an ice cream maker, place freezing bowl in the freezer for 12 to 24 hours before using, if required.
  2. To roast the peaches, preheat oven to 350 degrees Fahrenheit.
  3. Place the halved peaches, flesh-side up, on a large baking sheet.
  4. Sprinkle brown sugar and cinnamon liberally over each peach half.
  5. Place a small piece of butter in the center of every peach.
  6. Roast the peaches for 30 to 40 minutes until caramelized.
  7. Let the peaches cool completely.
  8. Carefully remove the skins of the peaches while letting the rest of the peach flesh fall into a mixing bowl.
  9. Add any caramel remaining in the baking dish to the peaches.
  10. Roughly chop the peaches and caramel together into a very chunky mixture, then set aside.
  11. Whisk the honey, arrowroot powder, salt, cream, milk, and yogurt in a medium saucepan or stockpot until smooth.
  12. Place over medium heat, stirring frequently, until the mixture is very warm.
  13. In a separate mixing bowl, whisk the egg yolks with a cup of the warm cream mixture.
  14. Whisk the egg mixture back into the rest of the cream mixture in the pan.
  15. Use a small knife to scrape the seeds out of the vanilla bean, then add the seeds with the whole bean into the pan with the cream and egg mixture.
  16. Stir continuously over medium heat until the mixture thickens and will coat the back of a spoon.
  17. Pour the mixture through a fine-mesh sieve into a refrigerator-safe container, discarding solids.
  18. Stir the caramelized peach mixture into this custard base, then cover and place it in the refrigerator to chill for 8 to 12 hours.
  19. Carefully pour the cooled gelato mixture into your ice cream maker and churn according to the manufacturer’s instructions, until the mixture turns into creamy, frozen, soft-serve gelato.
  20. Serve immediately.

Recipe Notes

Gelato may be kept in the freezer in an airtight container but it needs to defrost a little before serving, otherwise it’s too hard to scoop or eat enjoyably.