Ingredients:

  • 2 cups (300g) fresh yellow peaches, peeled and diced
  • 2 tbsp (25g) granulated sugar
  • 1 tsp (5ml) fresh lemon juice
  • 2 cups (480ml) heavy whipping cream, cold
  • 1 can (14 oz / 397g) sweetened condensed milk
  • 1 tsp (5ml) pure vanilla extract
  • 1/4 tsp (1.5g) fine sea salt

Instructions:

  1. Place the diced peaches, sugar, and lemon juice into a blender. Pulse until the mixture is smooth but still retains a slight body. Set aside to cool completely.
  2. In a chilled large bowl, beat the cold heavy whipping cream on medium-high speed until stiff peaks form.
  3. In a separate bowl, stir together the sweetened condensed milk, vanilla extract, and salt.
  4. Gently fold the whipped cream into the condensed milk mixture using a spatula. Slowly swirl in the cooled peach puree, leaving some streaks for a marbled effect.
  5. Line a 9x5 inch loaf pan with parchment paper. Pour in the mixture, smooth the top, cover tightly with plastic wrap, and freeze for at least 6 hours or overnight.