3 pounds peaches, peeled and pitted
1/4 cup sugar* (or more to taste)
1/2 cup mascarpone.
Cut the peaches into very small pieces. The smaller you cut them, the faster they will freeze and the finer the final texture will be. Arrange the peach pieces in a single layer on a baking sheet and freeze solid—about 2 hours. Put the frozen peach pieces in a food processor with the sugar (we now use organic coconut sugar) and grind briefly. Add the mascarpone and pulse until the mixture is smooth. Empty the food processor into a small container and freeze again for 20-30 minutes before serving. If the gelato freezes solid, simply process it briefly again before serving.
As always, I recommend using the freshest, purest ingredients available: organic, non-gmo…take the time, do your research and please join me in supporting only those growers, suppliers, vendors who care about our health and the health of our planet.
Remember: We vote for the world we want with every dollar we spend!