Peach Gelato
recipe by: Gary B

Ingredients:
Recipe for 6 qt freezer:
10 pounds ripe peaches
1 lime
2/3 cup sugar
dash of salt
1 pint heavy cream or creme fraiche


Method:
Remove sections of the peaches from the pit and put them in a blender with part of the lime juice. Puree peaches in 3 portions, then push the puree through a strainer using a spatula to remove the peach skin. This will yield about 2.5 to 3 quarts of puree. Stir sugar and salt into the puree, and chill the puree in stainless steel bowls in the refrigerator for about an hour. Transfer the puree to the freezer containter, and add the heavy cream. Follow freezer manufacturer's directions to freeze the peach mixture.

Extra Information:
Gelato contains less sugar and butterfat (6% vs 12%) than ice cream. Because it's mostly fruit, the flavor is more intense. Since gelato is more dense than ice cream, I prefer to serve the gelato a bit on the soft side. Creme fraiche flavor compliments peach flavor very well - I think it's worth the extra day or so needed to convert the heavy cream to creme fraiche.