Ingredients:

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

Instructions:

  1. Place diced peaches in a medium bowl and sprinkle with 1/4 cup of sugar and lemon juice.
  2. Using a potato masher or fork, crush the peaches until they are a chunky puree.
  3. Let the peach mixture sit for 10 minutes to allow a natural syrup to form.
  4. In a large bowl, whisk together the heavy cream, whole milk, remaining 3/4 cup of sugar, vanilla extract, and salt until the sugar is completely dissolved.
  5. Fold the mashed peach mixture and its juices into the cream base.
  6. Optional: Cover and chill the mixture in the refrigerator for 2 hours for a deeper flavor.
  7. Churn the mixture in an ice cream maker for approximately 20 minutes or according to manufacturer instructions.
  8. Transfer the churned ice cream to an airtight freezer container and freeze until set.