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0 min Makes about 1 quart. Main Ingredient: PEACH*GELATO* Cuisine: Italian

Cooking: 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 Facts

per 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.

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