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“First, this is just down right yummy!!! This gelato recipe is made with cream, Stoney Fields whole milk plain yogurt & Truvia. The actual carbs in yogurt with live cultures are about 4 grams. I also don't count the carbs in Truvia since they're not metabolized. So I count about 8 carbs per 3/4 cup serving.”
3hrs 15mins
6 Cups

Ingredients Nutrition

  • 4 peaches, peeled and sliced
  • 1 cup heavy cream
  • 4 egg yolks
  • 10 Truvia, sachets
  • 1 12 cups stoney field whole milk plain yogurt


  1. In a heavy saucepan, cook peach slices with about a tablespoon of water, covered over low heat until tender.
  2. Put peaches into blender & process until smooth. If you'd like little rose colored flecks in your gelato, add a few pieces of peach peel in the blender also. :).
  3. Place heavy cream, egg yolks and Truvia in a heavy sauce pan. Whisk until smooth & then heat over low to medium heat, scraping the bottom & stirring constantly with a heat-proof spatula. Be very careful not to let this mixture boil. Stir until mixture is slightly thickened & coats the side of the spatula. In my experience, when you see tiny wisps of steam, the mixture has thickened.
  4. Add this mixture and the yogurt to the blender. Process to blend everything thoroughly. Cool in refrigerator for at least an hour, or until completely chilled. You can do this in a bowl over an ice bath if you're impatient like me.
  5. Process in your ice cream machine according to manufacturers directions. Then put in sealed container in freezer for an hour. Because this recipe has no sugar, it freezes pretty firmly. Simply soften on a counter for a fe minutes before scooping.

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