PEACH GELATO

4 cups whole milk
4 ripe peaches, peeled, pitted and chopped (about 2 cups)
Juice of 1 lemon
3/4 cup sugar
4 egg yolks

In a medium saucepan, heat milk over medium heat until bubbles form around edges of pan. Set aside and cover to keep hot.

In a blender or food processor, puree peaches, lemon juice and 1/4 cup sugar until smooth. Set aside.

In a blender or food processor, beat remaining 1/2 cup sugar and egg yolks together until very thick. With machine running, gradually add hot milk. Return mixture to the saucepan.

Cook over medium heat, stirring constantly with a wooden spoon 6 to 8 minutes, or until mixture thickens and coats the back of the spoon. Remove from heat and set pan in a bowl of ice water. Stir 2 minutes to cool mixture.

Stir in peach mixture. Cover and refrigerate at least 2 hours, or until thoroughly chilled

Transfer mixture to an ice cream maker and freeze according to manufacturer's instructions.

Makes 1 1/2 quarts; 6 servings
Source: Gelato! Italian Ice Creams, Sorbetti and Granite by Pamela Sheldon Johns