Ingredients
2 cups 2% milk2 tablespoons cardamom pods, crushed1 tablespoon dried lavender flowers1 vanilla bean3/4 cup sugar5 large egg yolks, beaten2 medium peaches, peeled and finely chopped
Preparation
In a large heavy saucepan, combine the milk, cardamom pods and lavender. Split vanilla bean and scrape seeds; add bean and seeds to milk mixture. Heat until bubbles form around sides of pan. Remove from the heat; cover and let steep for 10 minutes. Strain, discarding flowers and spices.
Return milk to the heat; stir in sugar. Cook until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg yolks. Return all to the pan, whisking constantly.
Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. When gelato is frozen, stir in peaches. Transfer to a freezer container; freeze for 2-4 hours before serving.
