Add the lemon juice to the peaches, mix and puree. Keep aside.

Heat 3 1/2 cups of the milk in a thick bottomed pan. Add the brown sugar to the milk, stir, and bring to a boil. Powder the spices and add to the remaining xbd cup of milk. Also add the custard powder to this milk. Whisk well and add to the boiling milk. Keep stirring continuously while doing this to prevent lumps from forming. The milk mixture will become a little thicker (a custard of pouring consistency). Turn off the heat and allow it to cool, while stirring occasionally to prevent a skin from forming over the top.

Put the cooled milk custard and the peach puree in a blender. Blend well.

Pour into a steel or plastic container with a tight lid and freeze. As soon as the gelato starts freezing around the sides, break the ice crystals using a blender. Do this twice more to get a creamier texture. Freeze till ready to serve.

The gelato will be very hard, so you may need to set the temperature a little lower than for freezing ice cream. Otherwise, let it sit outside for a little while before serving. Ideally, the gelato should be a bit soft and melt on your tongue.This recipe makes plenty of gelato. We got roughly three servings each (not all at once!).