1. 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. 2. Arrange the peach pieces in a single layer on a rimmed cookie sheet and freeze solid, about 2 hours. 3. Put the frozen peach pieces in a food processor with the sugar, and grind briefly. 4. Add the mascarpone (or creme fraiche, or yogurt) and pulse until the mixture is smooth. 5. Empty mixture into a small container, and freeze again, 20 to 30 minutes, before serving. 6. If the ice cream freezes solid, simply process it briefly again before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
