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1
In a heavy saucepan, cook peach slices with about a tablespoon of water, covered over low heat until tender.
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2
Put peaches into blender & process until smooth.
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3
If you'd like little rose colored flecks in your gelato, add a few pieces of peach peel in the blender also.
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4
:).
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5
Place heavy cream, egg yolks and Truvia in a heavy sauce pan.
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6
Whisk until smooth & then heat over low to medium heat, scraping the bottom & stirring constantly with a heat-proof spatula.
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7
Be very careful not to let this mixture boil.
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8
Stir until mixture is slightly thickened & coats the side of the spatula.
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9
In my experience, when you see tiny wisps of steam, the mixture has thickened.
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10
Add this mixture and the yogurt to the blender.
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11
Process to blend everything thoroughly.
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12
Cool in refrigerator for at least an hour, or until completely chilled.
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13
You can do this in a bowl over an ice bath if you're impatient like me.
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14
Process in your ice cream machine according to manufacturers directions.
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15
Then put in sealed container in freezer for an hour.
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16
Because this recipe has no sugar, it freezes pretty firmly.
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17
Simply soften on a counter for a fe minutes before scooping.
