2 hours and 30 minutes

milk, 3/4 cup
cream, 1/2 cup + 2 tbsp
white sugar, 1 cup
eggs, 6
vanilla bean, 1/2
nectarines, 8
butter, 2 tbsp
red wine, 5 tbsp


In a pot mix the milk, cream and 4 tbsp of sugar. With a sharp knife cut the vanilla bean scraping away the seeds. Add them to the mixture and mix well.
In a bowl beat the egg yolks with 1/2 cup of sugar until they are white and fluffy, then incorporate the mixture of milk and cream, stirring.
Pour into the drum of Il Gelataio – previously cooled in the freezer – and operate the shovel. The gelato will be ready in about 30 minutes.
Wash the peaches and, with the help of a very sharp knife, cut out slices about 3 mm thick.
In a no stick pan put the butter and the remaining sugar. Cook the slices of peach at very low heat, turning them carefully. Add the wine and let it evaporate. Put them on a plate and let cool.
Cover the individual molds with the transparent film, and let it comes out of at least 4 cm. Fill alternating slices of peach and gelato then cover with the film.
Put into the freezer for at least 2 hours.
Remove the molds from the freezer, open the foil and turn them directly on a plate, carefully removing the film. Wait a couple of minutes before serving.

Thanks to Home Sweet Home Food