Almond Peach Gelato

1. 1

   In a small heavy saucepan, heat milk to 175u00b0; stir in confectioners' sugar until dissolved. Whisk a small amount of hot mixture into egg yolks. Return all to the pan, whisking constantly. Add lemon zest.

2. 2

   Remove from the heat. Stir in extract. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in the peaches, cream and almonds. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.

3. 3

   Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

* Per serving · 4 servings · Values may vary.

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