PEACH GELATO 4 cups whole milk 4 ripe peaches, peeled, pitted and chopped (about 2 cups) Juice of 1 lemon 3/4 cup sugar 4 egg yolks In a medium saucepan, heat milk over medium heat until bubbles form around edges of pan. Set aside and cover to keep hot. In a blender or food processor, puree peaches, lemon juice and 1/4 cup sugar until smooth. Set aside. In a blender or food processor, beat remaining 1/2 cup sugar and egg yolks together until very thick. With machine running, gradually add hot milk. Return mixture to the saucepan. Cook over medium heat, stirring constantly with a wooden spoon 6 to 8 minutes, or until mixture thickens and coats the back of the spoon. Remove from heat and set pan in a bowl of ice water. Stir 2 minutes to cool mixture. Stir in peach mixture. Cover and refrigerate at least 2 hours, or until thoroughly chilled Transfer mixture to an ice cream maker and freeze according to manufacturer's instructions. Makes 1 1/2 quarts; 6 servings Source: Gelato! Italian Ice Creams, Sorbetti and Granite by Pamela Sheldon Johns
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