Ingredients:

  • 2 lbs fresh peaches, peeled and diced
  • 1/4 cup granulated sugar
  • 1 tbsp fresh lemon juice
  • 1 can (14 oz) sweetened condensed milk
  • 2 cups heavy whipping cream, chilled
  • 1 tsp vanilla extract
  • 1/4 tsp fine sea salt

Instructions:

  1. Combine diced peaches, granulated sugar, and lemon juice in a bowl.
  2. Use a potato masher to crush the peaches until they are broken down but still contain small, pea-sized chunks.
  3. Let the peach mixture sit for 10 minutes to allow the sugar to draw out the natural juices.
  4. In a chilled bowl, beat the heavy whipping cream until soft peaks form.
  5. Gently fold in the sweetened condensed milk, vanilla extract, and salt using a spatula until the mixture is uniform and pale ivory in color.
  6. Fold in the mashed peach mixture and its juices, ensuring the fruit is evenly distributed throughout the cream.
  7. Pour the mixture into your ice cream maker and churn according to the manufacturer's directions (typically 20 minutes) until it reaches a soft-serve consistency.
  8. Transfer the churned ice cream into an airtight container.
  9. Press a piece of parchment paper directly onto the surface of the ice cream to block air, seal with a lid, and freeze for at least 4 hours for a firm, scoopable texture.