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Roast peach and goat’s milk gelato

Australian Gourmet Traveller recipe for roast peach and goat’s milk gelato.

By Emma Knowles
  • 30 mins preparation
  • 35 mins cooking plus cooling, chilling, freezing
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Roast peach and goat’s milk gelato
Super-fragrant, perfectly ripe peaches are the key to this delicately flavoured gelato. Roast a double batch to offer extra on the side, or simply serve it with fresh peach wedges.


  • 1 litre (4 cups) goat's milk
  • 6 egg yolks
  • 200 gm raw caster sugar
  • Too serve: crumbled store-bought meringue (optional)
Roast peaches
  • 220 gm (1 cup) raw caster sugar
  • 6 ripe peaches, halved
  • 60 ml dessert wine
  • Juice of 1 orange and 1 lemon


  • 1
    For roast peaches, preheat oven to 220C. Spread sugar evenly over the base of a roasting pan that will fit peaches snugly. Press cut sides of peaches into sugar to coat thickly, then arrange cut-side up and drizzle wine and juices around them. Roast, turning occasionally, until caramelised and tender (20-25 minutes). Set aside to cool.
  • 2
    Bring milk to the simmer in a saucepan over medium-high heat. Whisk yolks and sugar in a bowl until thick and pale, pour milk mixture over and whisk to combine. Return to pan and heat, and stir continuously until mixture thinly coats the back of a spoon (4-5 minutes). Strain into a bowl and refrigerate until chilled (2-3 hours).
  • 3
    Purée roast peaches in a blender until smooth, whisk into gelato, then churn in an ice-cream machine. Freeze in an airtight container until firm (1 hour) and serve with extra roast peaches.


Note This recipe makes about 2 litres.