Take soft, ripe, juicy, freestone peaches, pare them, stone them, and cut them in pieces. Put the pieces into a linen bag and squeeze the juice into a deep pan. Clack the stones, scald and blanch the kernels, break them in half, and, having made a syrup as in the above rereceipts, allowing half a pint of water to each pound of loaf-sugar, boil the kernels in the syrup, taking them out when the syrup is done. This infusion of the kernels will add greatly to the flavour. Then measure the peach-juice, allowing a pint of it to each pint of syrup, and mix them together while the syrup is hot. Then freeze it.