4 c. peeled, sliced fresh peaches
1/2 c. sugar
3 tbsp. powdered sugar
2 eggs, separated
3 tbsp. lemon juice
1 c. heavy cream

Set the refrigerator at coldest temperature. Pour boiling water over whole peaches to blanch; remove skins and slice. Place in bowl with lemon juice. Crush the peaches with potato masher or use blender, if they are hard. Stir in sugar.

In deep bowl, beat the egg whites with the powdered sugar until stiff. In other small bowl, beat egg yolks well. Fold together with fork. Whip cream until stiff; fold into egg mixture. Fold in peaches. Put in refrigerator tray; freeze until firm around edges. Remove to mixing bowl and beat smooth and creamy. Refreeze until firm. Serve with fresh sliced peaches on top.

VARIATIONS:

Use fresh or frozen persimmons, mashed pumpkin and pumpkin pie spices, mashed pears, pineapple, or mangoes.

When you are freezing ice cream in refrigerator, leave a large steel or silver spoon in the mixture. The spoon conducts cold and it will freeze faster!