Peach Ice (Gelato di Pesche)
Posted by bakinghistory on June 6, 2007
White peaches are preferable to make this simple and delicious frozen treat with a smooth, snowy texture and a pure fruit flavor.
From the original recipe by Pellegrino Artusi
In “La Scienza in Cucina e l’Arte di Mangiar Bene” 1891–Italy
White peaches (ripe) 0.882 lb (400g)
Sugar 1/2 lb (250 g)
Water 8 fl oz (500 ml)
1 large lemon (juice)
1/8 tsp pure almond extract (optional)
Put water and sugar in a small pan and bring to a boil, stirring to dissolve the sugar. Let the syrup simmer for 10 minutes, set aside to cool, then refrigerate, covered, for at least a few hours but preferably overnight.
Peel the peaches and cut in small pieces, taking care to save any juice, put them with the cold syrup, the lemon juice and the optional almond extract in a blender or food processor and puree, until very smooth. Freeze the mixture in an ice cream maker.