|Peaches (peeled & pitted)||3 pounds|
*Important to use ripe peaches for this gelato.
Cut peaches into very small pieces.
Arrange peach pieces in a single layer on a baking sheet, freeze solid, about 2 hours.
Put the frozen pieces in a food processor with sugar and grind briefly.
Add mascarpone (or substitute like yogurt) and pulse until mixture is smooth.
Empty into a container and freeze for 20-30 minutes before serving.