- Stir peaches together with brown sugar and lemon juice. Let rest for at least 30 minutes.
- For the sauce, drain the liquid from peaches into a small heavy saucepan and reduce over low heat for 20 minutes. Set aside.
- Combine the peaches with the softened ice cream and freeze in a loaf pan 4 to 6 hours or overnight.
- To serve slice the peach ice cream, place on a dessert plate and drizzle with sauce.
Calories 463, Carbohydrates 46g, Cholesterol 180mg, Fat 27g, Fat Calories 245, Fiber 1g, Protein 8g, Saturated Fat 17g, Sodium 107mg. Daily Values: Calcium 235.71mg 24%, Phos 16.16mg 2%, Copper 0.06mg 3%, Zinc 0.14mg 1%, Panto 0.13mg 1%, Biotin 0.17mcg 57%, Iodine 2.31mcg 2%, Magnesium 7.91mg 2%, Iron 0.25mg 1%, Vitamin B6 1%, Vitamin C 12%, Vit E-a-Toco 2%, Vitamin A 28%. Percent Daily Values are based on a 2,000 calorie diet.