Preparation:
In a medium saucepan, combine sugar, corn syrup and water. Bring to a boil over medium heat. Cool to room temperature. Dice peaches into large bowl. Sprinkle with lemon juice; toss to coat. Puree half of the peach mixture at a time in blender or food processor. Stir into cooled syrup. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's direction |
