Instructions
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.
Arrange the peach pieces in a single layer on a rimmed cookie sheet
and freeze solid, about 2 hours.

2. Put the frozen peach pieces in a food processor with the sugar and
grind briefly. Add the mascarpone and pulse until the mixture is
smooth.

3. 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 again briefly before serving.

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Yields: 6 Servings
    

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