Cookbook Desserts: Peach Gelato

The following Peach Gelato recipe was in my Albuquerque Journal newspaper this morning. It was in an article on fresh peaches by Gary Friedman, Los Angeles Times. I haven't tried it but it sounds very good and refreshing. I've adapted the recipe instructions considerably to make it easy to prepare with a good outcome.

---BBB

PEACH GELATO
Adapted Courtesy of BumbleBeeBoogie

3 pounds of ripe peaches, peeled and pitted, chilled.

1/4 cup white granulated sugar (or more to taste depending on the sweetness of the peaches.)

1/2 cup Mascarpone (Italian style cream cheese) or chreme fraiche or yogurt, chilled.

Clear a shelf in your freezer to hold a rimmed cookie sheet of a size to fit on the shelf. Side by side, top or bottom freezers in refrigerators will require a smaller cookie sheet.

Cut the peaches into very small pieces. The smaller the pieces, the faster they freeze and the finer the frozen texture. Arrange the peach pieces in a single layer on the cookie sheet. Freeze the peaches until solid, about two hours.

Place the frozen peaches in a food processor, add the sugar; pulse briefly but not long enough to liquify the peaches. Add the mascarpone (or creme fraiche or yogurt) and pulse until the mixture is smooth or, optionally, leaving bits of peach pieces for a less smooth texture.

If you have an ice cream machine, you may make the gelato following the directions for your machine. If you don't, follow the freezer directions below.

Empty the mixture into a small freezer-safe container with a cover. Freeze until firm or for twenty to thirty minutes before serving. If the gelato freezes solid, process it briefly in the food processor before serving.

Six to eight servings.

Total preparation time: 20 minutes, plus 2-1/2 hours total freezing time.

Each 8 ounce serving (using Mascarpone): 143 calories; 2 grams protein; 21 grams carbohydrates; 3 grams fiver; 7 grams fat; 4 grams saturated fat; 18 milligrams cholesterol; 8 milligrams sodium.