4lbs. fresh peaches (peeled & pitted)
1 1/2 cups of sugar
1 1/2 cups of mascarpone cheese or plain yogurt (unflavored)
- Cut the peaches into very small pieces. The smaller you cut them, the faster they will freeze, and the finer the final texture will be. Arrange the peach pieces in a single layer on a rimmed cookie sheet and freeze solid about 2 hours.
- Put the frozen peach pieces in a food processor or blender with the sugar and blend briefly. Add the mascarpone and pulse until the mixture is smooth.
- Transfer into ice cream maker and freeze according to the instructions.