Step 1

Peel, pit and slice peaches

Step 2

Place in food processor or blender

Step 3

blend until smooth

Step 4

set aside

Step 5

Place sugar and half and half in a medium saucepan.

Step 6

Bring to a simmer over medium heat, stir to dissolve the sugar, keep warm over low heat.

Step 7

Place egg yolks in a medium mixing bowl, whisk until thickened (about 2 minutes).

Step 8

While whisking the eggs slowly pour ½ cup of the hot half and half mixture.

Step 9

Pour the egg mixture into the remaining hot mixture.

Step 10

Increase heat to medium, constantly stir until the mixture is thickened like a custard (180°).

Step 11

Stir in the powdered milk and heavy cream.

Step 12

Strain the mixture through a fine mesh strainer.

Step 13

Stir in optional peach flavoring.

Step 14

Cover and refrigerate until completely cooled (at least 6 hours).

Step 15

Turn the ice cream machine on, pour mixture into freezer bowl and let mix churn until thickened (about 20-25 minutes). During the last 5 minutes of churning add the chopped peaches. The gelato will have a soft creamy texture.

Step 16

If a firmer consistency is desired, transfer the gelato to an airtight container and place in the freezer for about 2 hours.

Step 17

Remove from the freezer about 15 minutes before serving.