Ingredients:

  • 2 cups (300g) fresh peaches, peeled and diced
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp (15ml) fresh lemon juice
  • 2 cups (480ml) heavy cream, chilled
  • 1 cup (240ml) whole milk, chilled
  • 3/4 cup (150g) granulated sugar
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) fine sea salt

Instructions:

  1. Combine diced peaches, 1/4 cup sugar, and lemon juice in a saucepan over medium heat. Simmer for 8 mins until the peaches are soft and the liquid has reduced to a syrupy consistency. Note: Don't let it burn; just let the water evaporate.
  2. Transfer the peach reduction to a blender and process until completely smooth. Chill the puree in the refrigerator for at least 2 hours.
  3. In a large bowl, whisk together the whole milk, 3/4 cup sugar, and salt until the sugar crystals have completely dissolved.
  4. Stir in the chilled heavy cream and vanilla extract until smooth.
  5. Fold in the chilled peach reduction until the mixture is a uniform, pale orange hue.
  6. Pour the mixture into an ice cream maker and churn for 20-25 mins until it reaches a soft serve consistency.
  7. Transfer the ice cream to a chilled airtight container.
  8. Freeze for at least 6 hours until fully hardened and scoopable.