Procure eight medium-sized, fine, ripe peaches ; wipe them neatly, cut in two, remove the stones, then mash them in a vessel with half a pound of powdered sugar ; squeeze in the juice of three fine lemons, mix well with the spatula for two minutes, and pour in a quart of cold water, mixing for two minutes more. Strain through a fine sieve into the freezer, cover, and proceed to freeze the cream as for vanilla ice-cream (No. 1271), serving it the same.