gelato alla pesca
For 10
2 kg ripe white peaches
1.75 litres double cream
450 ml milk
4 fresh vanilla pods, split lengthways
15 large, organic free-range egg yolks
caster sugar
juice of 1 lemon
In a large thick-bottomed saucepan, combine the cream and milk. Scrape the vanilla seeds out of the pods into the mixture, then add the pods. Heat until just below boiling point.
Beat the egg yolks and 350 g sugar together slowly for 10 minutes until pale and thick. Pour a little of the warm cream into the egg yolks and stir, then add the yolks slowly to the bulk of the cream mixture. Cook gently over a low heat, stirring constantly. It is important to concentrate, as the mixture will curdle if it gets to boiling point. Remove just before it reaches this stage. Allow to cool completely.
Skin the peaches, then cut in half and remove the stones. Smash the peaches with a fork into a thick purée and sprinkle with 1 tablespoon sugar and the lemon juice. Add the peaches to the cream, stir and pour into an ice-cream machine to churn, or freeze in a suitable container.