|Peach puree||2 Cup (32 tbs) (Use Fresh And Cold)|
|Whole milk||2 Cup (32 tbs)|
|Heavy cream||2 Cup (32 tbs)|
|Lemon zest||1 Tablespoon|
|Sugar||1 Cup (16 tbs)|
In a bowl, mix together the peach puree and the diced peach and put in the refrigerater until ready to use.
Prepare an ice water bath.
Place a large bowl in it.
In a pan, heat the milk, cream, and half the sugar stirring until hot, but not boiling.
Now, turn off the heat.
Meanwhile, whisk yolks and remaining sugar in medium bowl until pale yellow.
Stir half the warmed milk mixture into beaten yolk mixture until just blended.
Then return this mixture to the saucepan of remaining warmed milk mixture.
Cook the mixture until steam begin to rise and it thickens.
Do not boil or eggs may curdle.
Remove from the heat, and immediately strain the custard into the prepared bowl over ice water.
Once the custard has cooled, refrigerate for at least two, or up to 24 hours.
Mix the cold peach puree mixture, and lemon zest into the cold custard and combine thoroughly.
Pour this mixture into an ice cream machine canister and churn, following manufacturer's instructions, until the mixture is frozen and semi firm, not hard, which usually takes about 25 to 30 minutes.
The Celato is ready!