Ingredients:

  • 2 lbs fresh peaches, peeled and diced
  • 1/4 cup granulated sugar
  • 1 tbsp fresh lemon juice
  • 1/4 tsp salt
  • 2 cups heavy cream, chilled
  • 1 cup whole milk, chilled
  • 1/2 cup granulated sugar
  • 1 tbsp vanilla extract

Instructions:

  1. Combine diced peaches, 1/4 cup sugar, and lemon juice in a saucepan over medium heat. Simmer for 10–15 minutes until the peaches soften and the liquid thickens into a syrupy glaze.
  2. Blend the peach mixture until smooth, then chill completely.
  3. In a large bowl, whisk together the chilled heavy cream, whole milk, 1/2 cup sugar, and vanilla until the sugar is fully dissolved.
  4. Stir in the chilled peach reduction until the color is uniform.
  5. Pour the mixture into a frozen ice cream maker canister and churn according to manufacturer's directions (usually 20–25 minutes) until it reaches soft-serve consistency.
  6. Alternatively, for the no-machine method, pour the mixture into a shallow baking dish and freeze for 45 minutes, then vigorously whisk every 30 minutes for 2 hours before a final hard freeze.
  7. Transfer the ice cream to an airtight freezer-safe container and freeze until firm.