Skip to Content

We want to assure you that we remain committed to providing consumers with safe, high quality products and, as such, we are closely following the fast-evolving situation relating to the Novel Coronavirus (COVID-19).

Click here to read our message to our community.

Peach and Basil Gelato

  • Prep
    30 min
  • Total
    60 min
  • 8

Peach and Basil Gelato


For the peach puree
  • 500 mL (2 cups) frozen peach slices or fresh peach slices, peeled
  • 60 mL (¼ cup) sugar
  • 30 mL (2 tbsp) water
  • 5 mL (1 tsp) lemon juice
  • 10 large basil leaves

For the gelato
  • 560 mL (2 ¼ cups) Scotsburn 3.25% milk
  • 180 mL (¾ cup) Scotsburn 35% whipping cream
  • 5 mL (1 tsp) pure vanilla extract
  • 180 mL (¾ cup) sugar
  • 30 mL (2 tbsp) cornstarch
  • 1 egg yolk
  • 15 mL (1 tbsp) peach liqueur (optional)


  1. Make the peach puree: In a large saucepan, add the peach slices, sugar and water. Bring to a boil, then simmer for 20 minutes or until peaches are very tender. Stir in the lemon juice and basil leaves. Puree to a fine consistency using a stand or immersion blender. Transfer to an airtight container and refrigerate until the puree is cool, at least 2 hours. The puree can be prepared up to a day in advance.
  2. Make the gelato: Pour whipping cream, vanilla extract and 310 mL (1 ¼ cups) of the milk into a saucepan. Warm over medium heat until just bubbling around the edges (no need to bring it to a boil).
  3. Meanwhile, in a small bowl, whisk together the remaining milk (250 mL/1 cup), the sugar and the cornstarch. Remove the saucepan with the hot milk and cream mixture from the heat and whisk in the cornstarch mixture. Return the saucepan to medium heat and cook, stirring regularly, until the sugar is dissolved and the mixture thickens slightly, about 6 to 8 minutes.
  4. Place the egg yolk in a medium-sized bowl and whisk until it is pale and slightly thickened, about 30 seconds. Slowly pour one ladleful of the hot milk mixture into the yolk, whisking constantly, then slowly pour the egg yolk mixture back into the saucepan, whisking to combine. Stir in the peach liqueur, if using. Remove from heat. Let cool to room temperature, then transfer to an airtight container and refrigerate until the custard is cool, a few hours to overnight.
  5. Whisk the peach puree into the custard, then strain the custard for a silky consistency. Pour into the bowl of an ice cream maker and freeze per the manufacturer’s instructions. Transfer the gelato to an airtight container and freeze until firm, about two hours.
  6. Always take the gelato out to warm at room temperature 10 to 15 minutes before serving to make it easier to scoop and achieve the perfect texture.

Products in this recipe


Always fresh, always delicious, and always an excellent source of calcium, protein and vitamin D.


In your tea and coffee, on top of fresh berries or the perfect addition to your favourite family recipe – there’s no shortage of fresh and delicious ways to enjoy our cream products.

You may also like these recipes

  • Prep
    30 min
  • Total
    1 h 50 min

Blackberry Ricotta Ice Cream Graham Sandwiches

  • Prep
    45 min
  • Total
    2 h 10 min

Dark Chocolate Passion Fruit Pastries