We have the most gorgeous peach tulips blooming right now and so thus inspired I made some ginger peach gelato. We had a good crop of peaches on our little trees this year, way too many to use before they were over-ripe so I peeled, quartered and froze some.
I put a good sized cupful in my blender with about a tablespoon of freshly grated ginger, a cup of cold water, 2/3 cup of sugar and a cup of milk. Gave it a good buzz and then put it in my "Big Chill" and we had gelato for dessert. (Rene found some "Big Chill" ice cream makers on ebay for under $20!)
1 cup peach puree
1 TB ginger, freshly grated
2/3 cup sugar
1 cup water
1 cup milk
Put all ingredients into a blender and blend until completely pureed. Put puree into an ice cream maker if you have one and if not put it in a large metal bowl and put it in your freezer. Freeze for two hours, remove from the freezer and whisk the gelato or stir it vigorously with a fork to break up the forming ice crystals. Return gelato to the freezer and repeat this process until you have a soft ice cream texture.
