Peach Gelato

• 1 cup minus 1 tablespoon superfine granulated sugar
• 1/2 cup plus 1 tablespoon bottled or filtered still water (not distilled)
• 1 1/2 pounds peaches
• 2 tablespoons fresh lemon juice
• 1 teaspoon lightly beaten egg white*
• If egg safety is a problem in your area, substitute powdered egg whites reconstituted by following package instructions.

1. In a small heavy saucepan heat sugar and water, stirring until sugar is dissolved.
2. Cool syrup.
3. Peel and pit peaches and in a food processor puree until smooth.
4. Transfer 2 cups puree to a bowl, reserving remainder for another use, and stir in syrup and lemon juice.
5. Chill peach mixture until cold and up to 1 day.
6. Stir in egg white and freeze in an ice-cream maker.
7. Serve gelato immediately or transfer to an airtight container and put in freezer to harden no more than 3 hours.

sugar, water, peaches, lemon juice, egg white, if egg

Taken from www.epicurious.com/recipes/food/views/peach-gelato-101904 (may not work)