+++ Roasted Peach Crumble Gelato +++

From Polar Ice Creamery on youtube.

Roasted Peaches:

• 320 grams ripe peach flesh, quartered
• 30 grams brown sugar

-> roast at 400F for 25-30 minutes; set 3 segments aside after roasting to use for peach ripple.

Macerated Peaches:

• 200 grams ripe peach flesh, diced
• 20 grams granulated sugar
• 5 grams lemon juice

-> let sit until needed.

Peach Ripple:

• 3 peach quarters from roasted peaches
• 3 Tbsp condensed milk

-> mix in food processor to smooth paste.

Butter Crumble

• 70g All-Purpose Flour
• 30g Oats
• 65g Cold Unsalted Butter (cubed)
• 60g Dark Brown Sugar
• 1.5g Salt (do not skip)

Make base (cold processed, therefore only guar gum) and blend with roasted and macerated peaches. Strain and let age in fridge.

Add 50g milk to base before churning and whisk to incorperate.

Layer with crumbles and peach ripple after churning.