Ingredients:

  • 3 cups fresh peaches, peeled and diced
  • 1/4 cup granulated sugar
  • 1 tbsp lemon juice, freshly squeezed
  • 1/4 tsp ground cinnamon
  • 1/8 tsp salt
  • 1 can (14 oz) sweetened condensed milk
  • 2 cups heavy whipping cream, cold
  • 1 tsp vanilla extract

Instructions:

  1. Combine diced peaches, sugar, lemon juice, cinnamon, and salt in a saucepan over medium heat. Simmer for 10–15 minutes, stirring occasionally, until the peaches break down and the liquid becomes a thick, glossy syrup.
  2. Remove the peach mixture from heat and blend with an immersion blender or food processor until smooth. Chill the purée completely in the refrigerator.
  3. Pour the cold heavy whipping cream and vanilla extract into a chilled bowl. Beat on medium-high speed until stiff peaks form.
  4. In a large bowl, stir the chilled condensed milk into the cooled peach purée until combined.
  5. Gently fold one-third of the whipped cream into the peach mixture to lighten it, then carefully fold in the remaining whipped cream using a spatula until no white streaks remain.
  6. Pour the mixture into a 9x5 inch metal loaf pan. For a marbled look, swirl in a few tablespoons of reserved thickened peach purée.
  7. Cover with plastic wrap, pressing the wrap directly onto the surface of the ice cream. Freeze for at least 6 hours.