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1
Fill a medium saucepan with water and bring to a boil.
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2
Place peaches in water for about 15 seconds.
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3
Remove with slotted spoon.
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4
Place lemon juice in a bowl.
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5
Slip skin off peaches with a paring knife.
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6
Cut peaches in half and remove pits.
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7
Reserve skin and pits.
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8
As you work, add peaches to the bowl and coat with lemon juice.
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9
Stir together sugar, water, peach skin and pits in a 2 1/2-quart souffle dish.
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10
Cook, uncovered, at 100 percent in a high-power oven for 3 minutes.
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11
Stir thoroughly, making sure there are no grains on the bottom of the dish.
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12
Cover with a lid or microwave plastic wrap.
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13
Cook for 6 minutes.
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14
Prick plastic, if used, to release steam.
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15
Remove from oven and uncover.
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16
Let cool.
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17
Strain and refrigerate until cold, several hours or overnight.
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18
While syrup is cooking, place peach flesh and lemon juice in a blender.
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19
Blend until very smooth, stopping several times to scrape down sides of jar.
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20
Refrigerate until cold.
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21
Whisk peach puree and syrup together.
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22
Place in an ice-cream machine and freeze according to manufacturer's instructions.
