Peach Gelato
By: Anonymous
Published: Thursday, December 10, 2009 - 10:31pm

Ingredients




3 pounds peaches peeled, pitted
1/4 cup sugar or more
1/2 cup mascarpone
(or creme fraiche or yogurt)

Preparation

1 Cut the peaches into very small pieces. The smaller you cut them, the faster they will freeze and the finer the final texture will be. Arrange the peach pieces in a single layer on a rimmed cookie sheet and freeze solid, about 2 hours. 2 Put the frozen peach pieces in a food processor with the sugar (depending on the sweetness of your peaches, you may want to add more sugar) and grind briefly. Add the mascarpone and pulse until the mixture is smooth. 3 Empty the food processor into a small container and freeze again, 20 to 30 minutes, before serving. If the ice cream freezes solid, simply process it briefly again before serving. The texture should be somewhere between soft-serve ice cream and dense, chewy traditional gelato. 4 This recipe yields 6 to 8 servings.