Categories: Desserts, Italian 
      Yield: 8 servings 
  
      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