GELATO DI PESCA
This recipe was sensational when we made it with ripe, flavorful peaches. If your peaches aren't great, try something similar, like nectarines.
Recipe information
Yield
Makes about 1 quart
Ingredients
1 cup minus 1 tablespoon superfine granulated sugar
1/2 cup plus 1 tablespoon bottled or filtered still water (not distilled)
1 1/2 pounds peaches
2 tablespoons fresh lemon juice
1 teaspoon lightly beaten egg white*
- If egg safety is a problem in your area, substitute powdered egg whites reconstituted by following package instructions.
Preparation
Step 1
In a small heavy saucepan heat sugar and water, stirring until sugar is dissolved. Cool syrup. Peel and pit peaches and in a food processor purée until smooth. Transfer 2 cups purée to a bowl, reserving remainder for another use, and stir in syrup and lemon juice. Chill peach mixture until cold and up to 1 day.
Step 2
Stir in egg white and freeze in an ice-cream maker. Serve gelato immediately or transfer to an airtight container and put in freezer to harden no more than 3 hours.
