Italian Peach Gelato

Italian Peach Gelato

The sun is shining and the temperature is climbing so it is time for Gelato!
Peaches have arrived in the shops, these lovely 'Pesca Noci' or Smooth skinned peaches are in season. They make the most delicious Italian Peach Gelato, so gather your peaches, and switch on your Gelato machine and lets make some GELATO!
Course Dessert
Cuisine Italian
Keyword Gelato, Peach
Prep Time 10 minutes
Cook Time 40 minutes
Freeze Time 6 hours
Servings 10 people
Author Katie Cardile


  • 750 g Chopped 'Pesche Noce' - Smooth Skin Peaches Stones removed but leave the skins on
  • 120 g Icing Sugar / Maple Syrup / Honey
  • 2 tblsp Pasturised Egg White This is sold in cartons in the supermarket.


  • Place the Peaches & Sugar into a blender and blend on high for 2 mins. Keep checking and cleaning down the sides of the blender during this time to ensure all of the peaches have been blended into a smooth liquid with no lumps.
  • Add the two tablespoons of pasturised egg whites, and mix gentle just until incorporated, no need to beat any area into the mixture at this stage.
  • Pour the mixture into your Gelato machine and churn for 35 - 45 mins. Times will vary depending on the machines used.
  • Once is is pale in colour and has frozen into a thick mixture, then using a spatula carefully scoop the gelato into a large tupperware container and place in the freezer for at least 6 hours before serving.
    Of course if you just can't wait you can have a scoop already, but the texture and flavour will mature better after 6 hours in the freezer. Enjoy!