Gelato di Pesca
(Peach Gelato)
Ingredients:
1 cup minus 1 tablespoon superfine granulated sugar
1/2 cup plus 1 tablespoon bottled or filtered still water (not distilled)
1 and 1/2 pounds peaches
2 tablespoons fresh lemon juice
1 teaspoon lightly beaten egg white
Directions:
In a small heavy saucepan heat sugar and water, stirring until sugar is dissolved.
Cool syrup.
Peel and pit peaches and in a food processor puree until smooth.
Transfer 2 cups puree 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.
Stir 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. Makes about 1 quart.