Peach Gelato

Plain Gelato Base
1 pound peaches
1 teaspoon fresh lemon juice

Make the plain gelato base and chill as directed.

To blanch the peaches and remove their skins: Prepare a large bowl of ice water.  Bring a large saucepan of water to a boil.  Using the tip of a paring knife, cut a small X into the bottom of the peaches.  Immerse the peaches in the water and leave for about 1 minute to loosen the skins (the riper the peach, the less time required).  Using a slotted spoon, remove the peaches, immediately plunge them into the bowl of ice water, and let them sit until cool enough to handle, about 1 minute.  Peel the peaches using a paring knife, then remove the pit and roughly chop the flesh. 

Combine the peach flesh and lemon juice in a food processor and puree, scraping down the sides of the machine once or twice if needed.  Pour through a fine-mesh strainer into a bowl, pressing down on the solids to extract all the liquid.  Discard the solids.  Cover and refrigerate the puree until cold, about 1 hour.

Gently whisk the peach puree into the base.  Freeze in an ice cream maker.

Makes about 1 quart of gelato.


From The Ciao Bella Book of Gelato and Sorbetto by F.W. Pierce and Danilo Zecchin