The best gelato, Italian ice cream, I have ever tasted, was in the walled medieval town of San Gimignano at the famous Gelateria Dondoli. The Master Ice Cream Maker (one of ten in Italy) and owner, Sergio Dondoli, made a unique gelato flavor just for our group, Mozzarella, tomato, and basil. It was out of this world! When I arrived home, I decided to experiment on my own and came up with this savory, sweet concoction and I fondly named it after Sergio. This gelato is extra delicious with a glass of Capitoni Orcia!
See ingredients, directions and pairings.
1 cup Heavy Cream
1 cup Condensed Milk
2 cups Ripe Peaches, peeled and cut into cubes
1 tablespoon Tuaca Liqueur