Gelato Di Pesche

Directions

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.

Purée peaches in a food processor or blender.

Measure out 2 cups of purée and stir in lemon juice.

Add purée 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.