Ingredients:

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

Instructions:

  1. Puree the fruit. Toss the diced peaches, 1/4 cup sugar, and lemon juice into the blender. Process on high until the mixture is a completely smooth puree. Let it sit for 10 mins so the sugar dissolves.
  2. Combine the liquids. In your large bowl, pour in the chilled heavy cream, whole milk, 3/4 cup sugar, vanilla, and salt.
  3. Mix the base. Whisk the cream mixture vigorously until the sugar crystals vanish and it looks slightly frothy.
  4. Integrate the fruit. Slowly stream the peach puree into the cream base. Stir gently with a spoon so you don't whip too much air into the mix.
  5. Prep for freezing. Pour the mixture into your chosen machine.
  6. Churn the mixture. For machine users, churn for 20-25 mins until it reaches a soft serve consistency.
  7. Freeze for Creami. If using a Ninja Creami, pour into the pint and freeze for 24 hours. Process on the Ice Cream setting.
  8. Final Hardening. Transfer the churned Cream Ice Cream into your pre chilled container.
  9. Set the texture. Freeze for at least 2 hours until firm enough to scoop.