Happy Friday!
This is a non-diary recipe… just kidding. I really wanted to do a non-diary ice-cream recipe, but I also wanted to emulate a mascarpone gelato I LOVE. Being that said, I will meet myself in the middle.
As you know, I’ve been doing LOTS of jams and/or marmalades lately (you HAVE to try my strawberry cheesecake and my blueberry tart) so I decided to take a similar route and make an ice-cream with a peach swirl in it (I literally had a hard time writing the word ‘swirl’, I can’t even pronounce it correctly). Anyway, big disclaimer, you will need an ice-cream machine to make this recipe. I’m pretty sure you can use an alternative process and if you do, let me know! I bought mine three years ago and I plan to use it to death this quarantined summer.
INGREDIENTS
For the Peach Swirl
5 rape peaches chopped (you can leave the skin on if you want).
¼ cup agave syrup.
¼ cup granulated sugar.
½ tsp ground cardamom.
For the Gelato
16 oz of mascarpone cheese (that’s 2 small 8 oz containers).
1 can of full-fat coconut milk (I’m using the Thai Kitchen brand).
1 tbsp. lime juice.
¼ cup agave syrup.
1 tsp. GOOD vanilla extract.
½ tsp kosher or pink salt.
PREPARATION
Prepare the peach mixture
Use a medium saucepan to add all of the peach swirl ingredients, cook in a low heat just until the sugar dissolves. Cool and blend until a smooth consistency. Reserve in the refrigerator.
For the gelato
Add Use a medium saucepan to add all the ingredients and mix/whisk constantly until you have a homogenous mixture. This should take around 5 minutes. The reason I use heat is only to better dissolve the coconut milk, if you feel like you don’t need to do it this way, you can use a medium bowl and no heat.
Transfer your gelato cream to a deli container and refrigerate at least a couple hours.
Follow your ice-cream machine instructions to make the gelato.
Ensemble
Use a deli container or any other freezer friendly container you have available to store your gelato.
Add tablespoon of peach jam to the bottom of the container and then 3 tablespoons of gelato. Repeat this step until you get to the top of your container.
Freeze for at least two hours and serve.
This gelato base recipe can be used in a variety of ways and you can absolutely do a different swirl flavor! The flavor you will end up with is very similar to a cheesecake, it does NOT taste like coconut.
I can tell you I will definitely do this again with a blueberry swirl next weekend.
Stay healthy, wear a mask and drink some water!