This rich and creamy fresh peach gelato deliciously highlights one of summer’s quintessential fruits: fresh peach puree is both mixed into the gelato and rippled through it for a double dose of stone fruit sweetness.
For the fresh peach puree: In a saucepan, combine the peach slices, sugar, water, and vanilla extract and place over medium heat. Bring to a simmer, lower the heat, cover, and cook for 5 to 8 minutes, until the peach slices are very soft and breaking down. Use a stand blender, a stick blender, or a food processor to puree to a very smooth consistency. Strain into an airtight container and refrigerate until cold, at least 3 hours or overnight.
Measure out 2 cups (500 ml) of the fresh peach puree. (Save the remaining puree, if any, to spoon over the churned gelato. You can also serve it over crepes or a cake, or use it in a smoothie.)
Whisk 1 cup (250 ml) of the fresh peach puree into the cool, strained gelato base. Pour the mixture into the bowl of an ice cream maker and churn according to the manufacturer's instructions. Stop the machine when the gelato is icy but still soft.
To assemble the gelato: Transfer half of the churned fresh peach gelato to a large (4 cup/1L) airtight container. Drizzle half of the remaining fresh peach puree, then sprinkle with half of the diced peach. Top with the remaining gelato, then drizzle the remaining fresh peach puree over. If desired, use a skewer or a knife to create swirl patterns in the fresh peach puree, then sprinkle the top of the gelato with the remaining diced peach.
Close the container or cover with plastic wrap. Freeze until firm, about two hours. This fresh peach gelato will keep, frozen, for up to 1 month. Always take the gelato out to room temperature 10 to 15 minutes before serving to soften it and make it easier to scoop.
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