Ingredients:

  • 2 lbs fresh ripe peaches, peeled and diced
  • 1/4 cup granulated sugar
  • 1 tbsp fresh lemon juice
  • 1/2 tsp vanilla extract
  • 2 cups heavy cream, chilled
  • 1 cup whole milk, chilled
  • 3/4 cup granulated sugar
  • 1/4 tsp fine sea salt

Instructions:

  1. Combine diced peaches, 1/4 cup sugar, and lemon juice in a bowl. Let sit for 15 minutes until a syrup forms.
  2. Transfer the macerated peaches to a blender and process until smooth. Optional: push the puree through a fine mesh strainer for a seedless texture.
  3. In a large mixing bowl, whisk together the whole milk, 3/4 cup sugar, and salt until the sugar is completely dissolved.
  4. Stir in the heavy cream and vanilla extract, then slowly fold in the peach puree until the mixture is a uniform, golden-orange hue.
  5. Cover the mixture and refrigerate for at least 6 hours to stabilize the fats.
  6. Pour the chilled mixture into an ice cream maker and churn until it reaches a soft-serve consistency, approximately 20 minutes.
  7. Transfer the churned ice cream into a pre-chilled airtight container, press parchment paper onto the surface to prevent ice crystals, and freeze for 4 hours until firm.