3 pounds peaches
1/4 cup sugar
1/2 cup mascarpone
= (or crème fraîche or yogurt)
Directions: one line for each direction. When saved the lines will be numbered.
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 with the sugar (depending on the sweetness of your peaches, you may want to add more sugar) and grind briefly. Add the mascarpone and pulse until the mixture is smooth.
Empty the food processor into a small container and freeze again, 20 to 30 minutes, before serving. If the ice cream freezes solid, simply process it briefly again before serving. The texture should be somewhere between soft-serve ice cream and dense, chewy traditional gelato.
