Ingredients:

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

Instructions:

  1. Combine diced peaches, 1/4 cup sugar, lemon juice, and salt in a saucepan over medium heat.
  2. Simmer for 15-20 minutes, stirring occasionally, until the peaches break down and the liquid reduces by about one-third.
  3. Transfer the mixture to a blender and process until velvety smooth. Optionally, press the puree through a fine-mesh strainer.
  4. Chill the peach puree in the refrigerator for at least 2 hours.
  5. In a large bowl, whisk together the chilled whole milk and 3/4 cup sugar until the sugar is completely dissolved.
  6. Stir in the vanilla extract and the chilled heavy cream, being careful not to over-beat.
  7. Fold in the chilled peach puree until the color is a uniform, pale apricot.
  8. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions (usually 20-25 minutes) until it reaches a soft-serve consistency.
  9. Transfer the ice cream into a freezer-safe container and press parchment paper directly onto the surface to prevent freezer burn.
  10. Freeze until firm.