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Print this Recipe    Gelato 02

Gelato Di Pesche
Yield: 8 servings

1 c sugar
1 1/4 lb fully ripe peaches, peeled (optional), halved and pitted
1/2 ts lemon juice
1 c whipping cream

Put sugar and 2 cups water in a heavy-bottomed saucepan. Stir over
medium heat until sugar dissolves, then raise heat, bring syrup to
a boil and boil 5 minutes. Transfer syrup to a bowl and let it cool
completely. Puree peaches in a food processor or blender. Measure
out 2 cups of puree and stir in lemon juice. Add puree to cooled
sugar syrup and chill thoroughly. Also chill cream. When ready to
proceed, whip cream into soft peaks and fold it into fruit mixture.
Transfer mixture to ice cream machine and freeze according to
machine's directions. Makes 1 Quart

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