Peach Gelato

Directions

1. 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.
2. 2
   Meanwhile, put egg yolks into medium sized bowl, beat, set aside for step 6.
3. 3
   Place peaches in a food processor or blender, cover and process until blended; set aside for step 11.
4. 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.
5. 5
   Put burner at low and set up ice bowl for step 10.
6. 6
   Whisk a small amount of hot milk mixture (- bit more than 1 cup) into egg yolks, stir.
7. 7
   Return all custard mixture to pan, whisking constantly.
8. 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.
9. 9
   Remove from heat.
10. 10
    Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes.
11. 11
    Stir in heavy cream, PEACHES, and liqueur if desired.
12. 12
    Press waxed paper onto surface of custard or cover with lid.
13. 13
    Refrigerate for several hours or overnight.
14. 14
    Fill cylinder of ice cream freezer two thirds full; freeze according to manufacturer's directions.
15. 15
    Refrigerate remaining 1/3rd mixture until ready to freeze in ice cream maker.
16. 16
    Transfer gelato to a freezer, freeze 2 to 4 hours before serving.