Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Sugar - halved and pitted
1 1/4 lb Fully ripe peaches, 1/2 ts Lemon juice
- peeled (optional), 1 c Whipping cream

PUT SUGAR and 2 cups water in a heavy-bottomed saucepan. Stir over medium
heat until sugar dissolves, then raise heat, bring syrup to a boil and boil
5 minutes. Transfer syrup to a bowl and let it cool completely. Puree
peaches in a food processor or blender. Measure out 2 cups of puree and
stir in lemon juice. Add puree to cooled sugar syrup and chill thoroughly.
Also chill cream. When ready to proceed, whip cream into soft peaks and
fold it into fruit mixture. Transfer mixture to ice cream machine and
freeze according to machine's directions.

Makes 1 Quart

TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK

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