Ingredients:

3 pounds peaches,peeled and pitted
1/4cup sugar,or more,to taste
1/2 cup mascarpone,crème fraîche or yogurt

Methods:

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 briefly again before serving.