Peach and mascarpone gelato

Photographer: Adam
Makes approximately 750ml

I am a total ice-cream fiend.  As a child, I remember begging Mum and Dad for ice-cream after dinner—even if we were too full to finish all our veggies, my brothers and I always protested that we had plenty of room left for ice-cream as it “slips down the sides”!

Fruity gelato like this one doesn’t require making a custard base, which makes it a really simple way of making a delicious frozen dessert.  As an added bonus, this method also doesn’t require an ice-cream maker (of course if you are lucky enough to have such an appliance, feel free to make the most of it). You can use any fruit—fresh, frozen or canned.  I am looking forward to making a fresh raspberry version once they come into season.


250 g peaches, diced and stones removed
180 g caster sugar
200 ml water
100 ml cream
100 ml mascarpone
1 vanilla pod, split and scraped


1. In a food processor, blend together peaches and caster sugar.
2. Add water and continue to process until smooth.
3. In a separate bowl, whip cream, mascarpone and scrapings from vanilla bean until thick but not overly aerated. Add peach puree and mix thoroughly.
4. If you have an ice cream maker follow manufacturers instructions. If not, pour the mixture into a stainless steel bowl or container with a lid that seals well. Freeze until set – roughly 3 or 4 hours.
5. Remove frozen gelato from container, chop roughly into the bowl of food processor and process until smooth. Return to stainless steel container and freeze again. Repeat the chopping/re-freezing process once more, and then serve!