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       Title: Gelato Di Pesche
  Categories: cool whip, desserts, frozen
       Yield: 8 servings
 
       1 c  sugar
   1 1/4 lb fully ripe peaches,  peeled
            -(option
     1/2 ts lemon juice
       1 c  whipping cream
 
   PUT SUGAR and 2 cups water in a heavy-bottomed saucepan. Stir over
   medium heat until sugar dissolves, then raise heat, bring syrup to a
   boil and boil 5 minutes. Transfer syrup to a bowl and let it cool
   completely. Puree peaches in a food processor or blender. Measure out
   2 cups of puree and stir in lemon juice. Add puree to cooled sugar
   syrup and chill thoroughly. Also chill cream. When ready to proceed,
   whip cream into soft peaks and fold it into fruit mixture. Transfer
   mixture to ice cream machine and freeze according to machine’s
   directions.
 
   Makes 1 Quart TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS
   COOKBOOK
 
 
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