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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.
Ingredients
- 5 to 6 peaches ripe, sliced in halves, pits removed
- sucanat or rapadura for sprinkling
- ground cinnamon for sprinkling
- grass-fed butter
- 1/2 cup raw honey
- 2 tablespoons arrowroot powder or cornstarch if necessary
- 1/2 teaspoon sea salt
- 1 1/2 cups heavy cream
- 1 1/2 cups raw and/or whole milk
- 2 cups yogurt whole fat European-style, not thick Greek-style yogurt
- 8 organic or pastured egg yolks
- 1 vanilla bean sliced in half lengthwise
Instructions
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If you are using an ice cream maker, place freezing bowl in the freezer for 12 to 24 hours before using, if required.
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To roast the peaches, preheat oven to 350 degrees Fahrenheit.
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Place the halved peaches, flesh-side up, on a large baking sheet.
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Sprinkle brown sugar and cinnamon liberally over each peach half.
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Place a small piece of butter in the center of every peach.
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Roast the peaches for 30 to 40 minutes until caramelized.
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Let the peaches cool completely.
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Carefully remove the skins of the peaches while letting the rest of the peach flesh fall into a mixing bowl.
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Add any caramel remaining in the baking dish to the peaches.
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Roughly chop the peaches and caramel together into a very chunky mixture, then set aside.
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Whisk the honey, arrowroot powder, salt, cream, milk, and yogurt in a medium saucepan or stockpot until smooth.
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Place over medium heat, stirring frequently, until the mixture is very warm.
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In a separate mixing bowl, whisk the egg yolks with a cup of the warm cream mixture.
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Whisk the egg mixture back into the rest of the cream mixture in the pan.
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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.
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Stir continuously over medium heat until the mixture thickens and will coat the back of a spoon.
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Pour the mixture through a fine-mesh sieve into a refrigerator-safe container, discarding solids.
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Stir the caramelized peach mixture into this custard base, then cover and place it in the refrigerator to chill for 8 to 12 hours.
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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.
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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.