0 min Makes about 1 quart. Main Ingredient: PEACH*GELATO* Cuisine: ItalianCooking: Active time: 25 min Start to finish: 3 1/2 hr (includes cooling to warm) Start to finish: 1 day min
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.
Nutrition Factsper serving of Makes about 1 quart.
Step 1In 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 2Stir 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.