| 1 | Put sugar and 2 cups water in a heavy-bottomed saucepan. |
| 2 | Stir over medium heat until sugar dissolves, then raise heat, bring syrup to a boil and boil 5 minutes. |
| 3 | Transfer syrup to a bowl and let it cool completely. |
| 4 | Puree peaches in a food processor or blender. |
| 5 | Measure out 2 cups of puree and stir in lemon juice. |
| 6 | Add puree to cooled sugar syrup and chill thoroughly. |
| 7 | Also chill cream. |
| 8 | When ready to proceed, whip cream into soft peaks and fold it into fruit mixture. |
| 9 | Transfer mixture to ice cream machine and freeze according to machine"s directions. |
| 10 | Makes 1 quart tom maresca and diane darrow - prodigy guest chefs cookbook |
