Peach Gelato

• 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

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 175u0b0; stir in sugar until dissolved. Whisk a small amount of the hot mixture into egg yolks. Return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160u0b0, stirring constantly. Do not allow to boil. Remove from heat immediately.
3. Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream, peaches and liqueur if desired. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight.
4. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining gelato mixture.

peaches, water, milk, sugar, egg yolks, heavy whipping cream, liqueur

Taken from www.tasteofhome.com/recipes/peach-gelato/ (may not work)