Grilled Peach Gelato

How to Make Grilled Peach Gelato

1. 1

   Step 1: Prep and grill the peaches

   Heat a gas or charcoal grill to medium-high (about 400°F / 200°C). Halve and pit the peaches, brush cut sides lightly with neutral oil, and grill cut-side down until charred and softened, 3–5 minutes, rotating for even marks. Remove from the grill and let cool slightly.

   For this step

   • 4 medium peachesripe peaches
   • 1 tablespoonneutral oil (grilling)
   
2. 2

   Step 2: Make the peach purée

   When warm (not hot), transfer grilled peach halves to a blender or food processor. Add lemon juice and a small pinch of sea salt, then purée until smooth. Taste and adjust lemon or salt as needed, then chill the purée in the refrigerator while you make the custard.

   For this step

   • 1 tablespoonfresh lemon juice
   • 1/4 teaspoonfine sea salt
   
3. 3

   Step 3: Cook the custard base

   In a medium saucepan, combine whole milk, heavy cream, and granulated sugar; warm over medium heat until sugar dissolves and mixture is steaming (do not boil). In a bowl, whisk the egg yolks; slowly temper the yolks by whisking in a ladle of hot milk mixture, then return the tempered yolks to the saucepan. Cook, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 170–175°F / 77–80°C). Remove from heat.

   For this step

   • 2/3 cupgranulated sugar
   • 2 cupswhole milk
   • 1 cupheavy cream
   • 5 countlarge egg yolks
   
4. 4

   Step 4: Finish custard and cool

   Stir the custard through a fine-mesh sieve into a clean bowl to remove any coagulated bits. Whisk in the chilled peach purée and vanilla extract until fully combined. Place the bowl in an ice bath to cool quickly, then cover and refrigerate until thoroughly chilled, at least 4 hours or overnight.

   For this step

   • 1 teaspoonpure vanilla extract
   
5. 5

   Step 5: Churn and freeze the gelato

   Churn the chilled mixture in an ice-cream maker according to the manufacturer's instructions (gelato is slightly softer than ice cream). Transfer to a shallow, airtight container and freeze 2–4 hours to firm up. Let sit 5–10 minutes at room temperature before scooping; garnish with a grilled peach slice or a light sprinkle of flaky sea salt if desired.
   

1. Heat a gas or charcoal grill to medium-high (about 400°F / 200°C). Halve and pit the peaches, brush cut sides lightly with neutral oil, and grill cut-side down until charred and softened, 3–5 minutes, rotating for even marks. Remove from the grill and let cool slightly.
2. When warm (not hot), transfer grilled peach halves to a blender or food processor. Add lemon juice and a small pinch of sea salt, then purée until smooth. Taste and adjust lemon or salt as needed, then chill the purée in the refrigerator while you make the custard.
3. In a medium saucepan, combine whole milk, heavy cream, and granulated sugar; warm over medium heat until sugar dissolves and mixture is steaming (do not boil). In a bowl, whisk the egg yolks; slowly temper the yolks by whisking in a ladle of hot milk mixture, then return the tempered yolks to the saucepan. Cook, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 170–175°F / 77–80°C). Remove from heat.
4. Stir the custard through a fine-mesh sieve into a clean bowl to remove any coagulated bits. Whisk in the chilled peach purée and vanilla extract until fully combined. Place the bowl in an ice bath to cool quickly, then cover and refrigerate until thoroughly chilled, at least 4 hours or overnight.
5. Churn the chilled mixture in an ice-cream maker according to the manufacturer's instructions (gelato is slightly softer than ice cream). Transfer to a shallow, airtight container and freeze 2–4 hours to firm up. Let sit 5–10 minutes at room temperature before scooping; garnish with a grilled peach slice or a light sprinkle of flaky sea salt if desired.