Ingredients:

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

Instructions:

  1. Place diced peaches, 1/4 cup sugar, and lemon juice in a saucepan over medium heat. Simmer for 10–15 minutes, stirring occasionally, until the peaches are soft and the liquid has reduced by half.
  2. Transfer the peach mixture to a blender and process until completely smooth. Let the puree cool completely in the refrigerator.
  3. In a large bowl, whisk together the whole milk, 3/4 cup sugar, and salt until the sugar crystals have mostly dissolved.
  4. Stir in the chilled heavy cream and vanilla extract, ensuring the mixture is combined but not over-whisked.
  5. Fold the cooled peach puree into the vanilla cream base until the mixture is a uniform, pale orange hue.
  6. If using an ice cream maker, churn according to manufacturer's instructions (usually 20–25 minutes). If making without a machine, pour into a shallow metal pan and vigorously beat with a fork or hand mixer every 45 minutes for 4–6 repetitions.