Boil the sugar with 2/3 cup (150 ml) water and simmer for 5 minutes, after which, let the syrup cool.
Mash the peeled peaches with a mixer, immediately add the lemon juice and sugar syrup. Pour the mixture into ice cube trays.
Put in the freezer for 2 hours. Crush the ice cream and re-freeze. Once the ice cream is ready, store it in the refrigerator.