Ingredients:
2 cups water
2/3 cup sugar, more or less to taste
1 T. light corn syrup (optional)
pinch of salt
3-4 peaches, or enough for 2 cups puree, peeled and chopped
Ice cream maker
Directions: Prepare a simple syrup by combining the water, sugar and corn syrup in a saucepan over medium-low heat. Cook until the sugar is fully dissolved. (The corn syrup is optional, but it helps with the texture.) Add the peaches to a blender and puree until smooth. Use a spatula to pass the puree through a fine mesh strainer and discard the solids. Combine 2 cups of the puree with 2 cups of the simple syrup mixture and a pinch of salt. Chill in the refrigerator for at least 2 hours. Process in an ice cream maker per manufacturers instructions. Serve immediately for soft serve or transfer to a container and chill for 2 hours in the freezer. You might need to let the container sit out for 5-10 minutes before being able use an ice cream scoop.
Chef’s Tip: You can use any fruit in place of peaches, just make sure you have 2 cups worth.
