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1
Place peaches and water in a large skillet; cook, uncovered, over medium heat until tender, about 10 to 12 minutes, stir occasionally especially near end.
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2
Meanwhile, put egg yolks into medium sized bowl, beat, set aside for step 6.
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3
Place peaches in a food processor or blender, cover and process until blended; set aside for step 11.
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4
In a small saucepan, heat milk to 175 degrees Farenheit, takes approximately 7 to 10 minutes; stir in sugar until dissolved, remove from burner.
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5
Put burner at low and set up ice bowl for step 10.
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6
Whisk a small amount of hot milk mixture (- bit more than 1 cup) into egg yolks, stir.
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7
Return all custard mixture to pan, whisking constantly.
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8
Cook and stir over low heat until mixture is slightly thickened, on low mine took 18 minutes and next time am going to increase burner heat to next notch up.
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9
Remove from heat.
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10
Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes.
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11
Stir in heavy cream, PEACHES, and liqueur if desired.
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12
Press waxed paper onto surface of custard or cover with lid.
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13
Refrigerate for several hours or overnight.
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14
Fill cylinder of ice cream freezer two thirds full; freeze according to manufacturer's directions.
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15
Refrigerate remaining 1/3rd mixture until ready to freeze in ice cream maker.
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16
Transfer gelato to a freezer, freeze 2 to 4 hours before serving.
