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Peach Gelato
Note: The texture
should be somewhere between soft-serve ice cream and
dense, chewy traditional gelato. Depending on the sweetness
of your peaches, you may want to add more sugar.
3 lbs. peaches, peeled and pitted
1/4 cup sugar, or more, to taste
1/2 cup Silani Mascarpone
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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.
Put the frozen peach pieces in a food processor with the
sugar and grind briefly. Add the Silani Mascarpone and
pulse until the mixture is smooth.
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.
Servings: 6 to 8 |
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