| Peaches (peeled & pitted) | 3 pounds | |
| Sugar | 1/4 cup | |
| Mascarpone | 1/2 cup |
*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.
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