This is a game changer. A GENIUS recipe to be exact. This peach gelato is so yummy it will transport you to the streets of Florence and leave you thankful for warm summer nights and laughing with friends. It is simple, delicious, only requires two ingredients and all of ZERO ice cream makers. If you do anything with the rest of your summer it should be to give this a try while the peaches are still total perfection.

Also, I have been slowly working through some of the recipes in Food 52’s new cookbook Genius Recipes and am in awe. Everything is amazing and inspiring. I feel like I’m becoming a better cook by just flipping through the pages. I have a high bar for the cookbooks I buy and this one does not disappoint.

Fresh Peach Gelato, recipe adapted from Genius Recipes
3 pounds fresh peaches, pitted and diced
1/2 cup mascarpone cheese, creme fraiche or yogurt (I went with mascarpone because YUM!)
Sprinkle pistachios, fresh chopped mint or a drizzle of honey on top for an extra touch of lovely!

Spread the diced peaches into a single layer on a parchment paper lined baking sheet. Freeze for a few hours. Add to a high power blender along with your dairy of choice and blend until smooth. May need to add a splash of water or two to get it moving but try to refrain. Once smooth serve immediately for best results and true gelato like consistency or add to a sealed container and freeze for a more frozen treat. If stored well can stay good in freezer for 5-7 days.

Note: original recipe calls for sugar but you really don’t need it when the peaches are in peak season. If a sweeter taste is preferred I suggest adding a drizzle of honey or maple syrup.

These beauties!

My ultimate grandma move…I saved the skins and extra bits and used them for peaches and cream oats with coconut milk and cashews

Be patient and continue to stop and remix the goods

Now we are talking!

I’m going to take this as a good sign. FYI, not a staged photo…a genuine action shot. Haha!

A new summertime staple