Best Italian Water Ice Fresh Peach Recipes

PEACH ICE

Steps:

• In a small bowl, stir water and sugar until sugar is dissolved. Place peach, lemon juice and sugar mixture in a blender. Cover and process 1 minute or until blended. Transfer to a freezer container; cover and freeze 3 hours or until almost firm., Transfer to blender. Cover and process 30-40 seconds or until slushy. Return to freezer container; cover and freeze overnight., Remove from freezer just before serving. Using a fork, scrape into two dessert dishes.

PEACH CROSTATA RECIPE

Steps:

• Preheat the oven to 375℉ (190°C). Position rack to bottom third.

FRESH PEACH GELATO

Steps:

• For the gelato base: Make the gelato base of your choice, then strain it into an airtight container. Cool to room temperature, then refrigerate overnight. The gelato base must be very cold before churning: this will produce the smoothest, silkiest texture.
• For the fresh peach puree: In a saucepan, combine the peach slices, sugar, water, and vanilla extract and place over medium heat. Bring to a simmer, lower the heat, cover, and cook for 5 to 8 minutes, until the peach slices are very soft and breaking down. Use a stand blender, a stick blender, or a food processor to puree to a very smooth consistency. Strain into an airtight container and refrigerate until cold, at least 3 hours or overnight.
• Measure out 2 cups (500 ml) of the fresh peach puree. (Save the remaining puree, if any, to spoon over the churned gelato. You can also serve it over crepes or a cake, or use it in a smoothie.)
• Whisk 1 cup (250 ml) of the fresh peach puree into the cool, strained gelato base. Pour the mixture into the container of an ice cream maker and churn according to the manufacturer's instructions. Stop the machine when the gelato is icy but still soft.
• To assemble the gelato: Transfer half of the churned fresh peach gelato to a large (4 cup/1L) airtight container. Drizzle half of the remaining fresh peach puree, then sprinkle with half of the diced peach. Top with the remaining gelato, then drizzle the remaining fresh peach puree over. If desired, use a skewer or a knife to create swirl patterns in the fresh peach puree, then sprinkle the top of the gelato with the remaining diced peach.
• STORAGE: Close the container or cover with plastic wrap and freeze until firm, about two hours.Fresh peach gelato is at its creamiest and best if enjoyed within 2 weeks. Past that, some ice crystals will inevitably start forming (especially if the gelato is kept in the freezer section of a regular fridge, as opposed to a chest freezer) and the texture won't be quite as smooth. The gelato will still be perfectly edible for up to 2 months, but my advice is: enjoy it as quickly as possible after churning.
• SERVING: Always take fresh peach gelato out to room temperature 20 minutes before serving to make it easier to scoop. This will also allow you to enjoy the treat at its ideal temperature and texture.
• MAKE IT DAIRY FREE: When making the gelato base, substitute lactose-free milk or oat milk for the regular milk, and lactose-free heavy cream or soy cream for the regular heavy cream.
• MAKE IT VEGAN: Get my recipe and instructions for making vegan gelato.

ITALIAN WATER ICE - FRESH PEACH

Steps:

• Puree peaches in blender with lemon juice.
• Boil water and sugar together for 5 minutes.
• Cool.
• Stir in juice and peel.
• Pour into shallow bowl and put in freezer.
• As it starts to freeze, keep stirring the outside crystals into the center and mix in peel.
• Do about every half hour -MUST DO!.
• When real slushy, stop and freeze overnight.
• To serve, you must scrape very thin layers of the slush off the top.
• I use a big spoon with sharp edges moving it sideways.

ITALIAN ICE

Steps:

• Blend the fruit, sugar, honey and lemon juice with 2 cups ice in a food processor or blender until chunky. Add another 1 cup ice and blend until completely smooth.
• Pour the mixture into a shallow baking dish and freeze 30 minutes. Scrape the ice with a fork until slushy, then freeze until firm, about 2 more hours. Scoop into paper cups.

PEACH GELATO

Steps:

• Place peaches and water in a large skillet; cook, uncovered, over medium heat until tender. Place in a food processor; cover and process until blended. Set aside., In a small saucepan, heat milk to 175°; stir in sugar until dissolved. Whisk a small amount of the hot mixture into egg yolks. Return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream, peaches and liqueur if desired. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining gelato mixture.