Peach Gelato

Peach Gelato

Makes about 1 quart.

• 1 1/2 lb. pounds peaches — pitted, peeled, and cut into small chunks
• 1/2 – 3/4 c superfine sugar (depending on how sweet the peaches are)
• 1 tsp fresh lemon juice
• 1 c mascarpone cheese — warmed to room temperature
• 1 3/4 c whole milk
• 1/4 c dry vermouth

Peel and slice the peaches
An easy way to peel peaches is to submerge them in boiling water for 30 seconds, drain them, and the skins will slip right off. 

1.  Dissolve sugar in vermouth in a medium sauce pan over low heat and once the sugar is dissolved add peaches and lemon juice. 
2. Cook, stirring occasionally, until peaches are tender – about 15 minutes. 
3. Remove from heat and puree. 
4. Cool to room temperature.
5. Whip together milk and mascarpone then mix thoroughly with peaches. 
6. Chill mixture in the refrigerator for at least 4 hours or overnight.
7. Pour into ice cream maker, and follow manufacturer directions.

Notes: I used 8oz of mascarpone from trader joes and it was too creamy!  I'd halve or use 3/4 of the mascarpone + milk mixture next time.  I even used non-fat milk! gah!