Here is a good peach gelato recipe
2 Cups, Cold Fresh Peach Puree
1 Ripe Peach, Pitted, Peeled & Chopped Into Fine Dice
2 Cups Whole Milk
2 Cups Heavy Cream
2 Egg Yolks
1 Tablespoon Finely Chopped Lemon Zest
1 Cup Sugar, Divided Into Two
Mix the peach puree with the diced peach and refrigerate until ready to use. Position a sieve or fine strainer over a medium bowl set in an ice water bath. Heat milk, cream, and half the sugar in medium-size heavy saucepan over medium heat, stirring occasionally, until hot, but not boiling. Turn off the heat. Meanwhile, whisk yolks and remaining sugar in medium bowl until pale yellow. Stir half the warmed milk mixture into beaten yolk mixture until just blended. Return this mixture to the saucepan of remaining warmed milk mixture. Heat over medium-low heat, stirring constantly with wooden spoon until steam appears, foam subsides, and mixture just begins to thicken. Do not boil or eggs may curdle. Remove from the heat, and immediately strain the custard into the prepared bowl over ice water. Once the custard has cooled, refrigerate for at least two, or up to 24 hours.
Mix the cold peach puree mixture, and lemon zest into the cold custard and combine thoroughly. Pour this mixture into an ice cream machine canister and churn, following manufacturer's instructions, until the mixture is frozen and semi firm, not hard, which usually takes about 25 to 30 minutes.
and one of my favorite Pistachio Gelato
2 cups milk
1/2 teaspoon grated lemon peel
4 yolks
1/2 cup sugar
1/8 teaspoon salt
1/4 cup pistachio paste
Sicilian pistachios, for garnish
In a saucepan, heat the milk and lemon peel to a simmer then turn off the heat and allow to infuse 10 minutes. Meanwhile, whisk the yolks with the sugar and salt till very light in color and fluffy. Whisk in the hot milk and return the mixture to the heat. Cook carefully until it thickens then immediately add the pistachio paste whisking well. Pour the custard base into a new container and cool it in an ice bath. Turn as per manufacturer's instructions.
