A Great Beat the Heat Treat – Peach Gelato Ice Cream!

Ingredients

• 3 cups sliced peeled peaches
• 2 tablespoons water
• 2 cups whole milk
• 3/4 cup sugar
• 4 egg yolks, beaten
• 1 cup heavy whipping cream
• 1 tablespoon peach schnapps liqueur, optional

Instructions

1. Place peaches and water in a large skillet; cook, uncovered, over medium heat until tender. Place in a food processor; cover and process until blended. Set aside.
2. In a small saucepan, heat milk to 175°; stir in sugar until dissolved. Whisk a small amount of the hot mixture into egg yolks. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture is slightly thickened. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes.
3. Stir in the cream, peaches and liqueur if desired. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
4. Here is how to make ice cream in your freezer, if you don't have the ice cream maker:
5. Combine the ingredients for your ice cream mixture following the recipe. Chill the mixture over an ice bath. Meanwhile, freeze an empty freezer-safe shallow bowl or pan. Stainless steel works well for this.
6. Place the cold mixture into the cold pan.
7. Chill for about 20 minutes and check your ice cream. As the edges start to freeze, stir the mixture rapidly with a whisk or spatula to break up the partially frozen ice cream. This will help make it smooth and creamy. You cannot over-beat. Return to the freezer.
8. Stir ice cream vigorously every 30 minutes until it is firmly frozen. This may be repeated 4 to 5 times until mixture is smooth and creamy. If ice cream becomes too hard, place it into the refrigerator until it becomes soft enough to beat and continue the process.
9. Ripen the ice cream by storing it in a covered freezer container until ready to serve.