Make a syrup and add well-mashed fresh peaches. When frozen add beaten whites and finish as directed. Or peel and quarter fresh peaches, add syrup and put at once in mold, having first placed some of the slices of peaches in bottom of mold; cover, bind and pack for five or six hours; cream and sugar may be used instead of the syrup, making *Peaches and Cream Ice*. Whipping the cream is an addition. Posted on GEnie by C.SVITEK [cathy], Nov 29, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 0.8