-
abhishek Madan ha publicado una actualización
Level:
Scoolinar
#IceCreamChallenge – Blood Peach Gelato 🍑☀️🇮🇹
Made by: An amateur home baker chasing summer in a scoop!📸 My Entry: A luscious, peachy gelato made from blood-red peaches gifted by a friend—so vibrant they looked like edible art. The gelato is creamy, rich, and bursting with natural color and sweetness, served with soft peach swirls and golden streaks.
✨ Techniques used:
I followed the custard-based gelato technique:-
Thickened the milk-cream base with cornstarch
-
Tempered egg yolks carefully into the hot mixture to avoid scrambling (the trickiest part!)
-
Allowed the base to rest overnight for better flavor development
-
Used a stand mixer ice cream attachment to churn it until perfectly creamy
The most challenging part was tempering the egg yolks without curdling—nerve-wracking but so satisfying when done right!
🍑 Ingredients & Flavor Profile:
-
Deep red peaches with golden streaks – stewed and blended into the gelato
-
Cream, milk, and sugar base
-
Cornstarch and egg yolks for a silky texture
-
Naturally sweet with a hint of tang, no artificial coloring needed
-
Served with fresh peach pieces and a smile
🧡 Personal Touch:
I served it to an Italian friend (no pressure, right?) and she called it wonderful—a win in my books. Her kids loved it too, so that’s double the joy! For me, ice cream is about capturing a season, a feeling, and a little story in every bite.
Betzabé Medina Alcántara, Mercedes Delgado de Miguel y7 más4 Comentarios-
Level:
Scoolinary Team
So lovely to see you back in the #IceCreamChallenge—and with such a poetic and visually flawless entry! Your peach gelato has a soft, velvety texture that’s instantly noticeable, and those warm tones—somewhere between rosy and golden—perfectly capture what you described: summer in a spoon. The styling on a white background with the kitchen towel adds a fresh, homely, and very thoughtful touch. Your technique shines through: letting the base rest and using the stand mixer attachment gave the emulsion and aeration a spot-on finish.
What surprised you the most about working with cooked fresh fruit? Do you think it would work just as well with more acidic peaches or another stone fruit?
Your sensitivity shows in every detail. Keep going—every step you take is adding to a delicious story. 🍑 -
Level:
Scoolinar
la consistencia se ve increíble, moriría por una cucharada de ese gelato!!!
-
Level:
Stagier
Bravo, Abhishek! Tu helado se ve increíble y la fruta fresca lo hace aún más apetecible. Creo que lo has logrado, has capturado una estación… ese helado y esas fotos son verano en esencia
-
Level:
Scoolinary Team
Hey Abhishek! 🍑 This gelato entry feels like pure summer nostalgia in a scoop.
The soft natural lighting and the pastel background give your photos a dreamy, almost vintage cookbook vibe—totally charming! The close-up with the creamy swirl and peach chunks is especially inviting, and that scoop shot? Nailed it.
What’s the most unexpected lesson you’ve learned while working with fruit-based gelatos? Would you say your focus leans more toward mastering flavor profiles, or nailing technique and texture?
And hey, if you haven’t yet, post this masterpiece on your Instagram stories and tag us @Scoolinary_en !
-
