In a bowl toss peaches with 1/4 cup sugar and lemon juice and let mixture stand
Drain mixture and puree peaches in a food processor.
In heavy saucepan combine remaining 3/4 cup sugar with 1/4 cup water, bring mixture
to a boil over moderate heat, washing down the sides of pan with a pastry brush
dipped in cold water, and simmer the syrup until it is a pale golden caramel.
Add 1/2 cup boiling water carefully (mixture will bubble vigorously) and simmer mixture,
stirring, until caramel is dissolved.
In a small bowl sprinkle the cookies with Amaretto and let stand for 5 minutes.
In a large bowl with electric mixer beat egg yolks until they are thick and pale.
Add syrup in a stream, beating, and beat mixture until cool.
Stir in vanilla extract,
peach puree, cookie mixture and cream.
Freeze the mixture in an ice cream maker
according to the manufacturer's directions.
Makes about 2 quarts.
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