7 large ripe peaches, divided
1/2 cup water
1/2 cup sugar
1 cup heavy cream
1 tablespoon lemon juice
Slice the peaches in half and remove the pits. Coarsely chop the peaches. Set aside 1 cup of chopped peaches for use later in the gelato mixture.
In a medium covered saucepan, place the chopped peaches, water and sugar.
Cook over medium-heat for 10 minutes, stirring occasionally.
Remove from heat and cool to room temperature.
Puree the peaches and liquid from the saucepan in a food processor until smooth.
Strain the mixture through a colander. I use a stock-pot underneath the colander to catch the strained mixture.
Stir in the heavy cream, lemon juice and extra chopped peaches.
Chill the mixture in the refrigerator for 2 to 3 hours.
Freeze in an ice cream maker according to the manufacturer's instructions.
The gelato will keep in an airtight container in the freezer for up to 1 week.
Remember, gelato is a semi-frozen dessert, so remove your homemade gelato from the freezer 15 to 20 minutes before serving, and thaw. Stir the gelato before serving, bringing it to the correct temperature and texture.