3 c. whipping cream
1 c. sugar
16 ripe medium-size peaches
4 tbsp. Amaretto or vanilla

Heat the cream and sugar in a medium saucepan over low heat just until the sugar dissolves. Let cool completely.

Drop the peaches, several at a time, into a large pan of boiling water and blanch for 2 minutes. Remove with a slotted spoon and let cool. Slip off the skins, cut the peaches in half and remove the pits. Process 6 of the peaches in a food processor fitted with a steel blade or a blender until smooth. Add half of the Amaretto and process to combine.

Repeat with 6 more peaches. Combine both purees and mix with the cream mixture. Cut the remaining 4 peaches into 1/4 inch dice and stir into the cream mixture. Freeze in an ice cream freezer, following manufacturer's directions. Makes 2 quarts.