Begin by bringing the sugar and water to a slow simmer for about 5 minutes. Allow the syrup to cool completely.

Wash and pit the peaches leaving the skins on and puree them in a food processor or blender until very smooth.

Add the cooled sugar syrup, Amaretto and vanilla; cover and chill until very cold before pouring into an ice-cream maker and letting it turn for 15-20 minutes until it freezes to a thick slushy consistency.

In the last few minutes in the ice cream maker add the egg white.

Transfer to an airtight container and keep in the freezer to harden until ready to serve.

You may find that you need to take it out of the freezer for 10 minutes or so to scoop it before serving if your freezer is very cold.