Ingredients
1
cup minus 1 tbsp superfine granulated sugar
1/2
cup plus 1 tbsp bottled or filtered still water (not distilled)
1
tsp lightly beaten egg white*
* If egg safety is a problem in your area, substitute powdered egg whites reconstituted by following package instructions.
Directions
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.
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.
New-York Restaurants
