Ingredients:

  • 2 cups (300g) fresh peaches, peeled and pitted
  • 1 tbsp (15ml) fresh lemon juice
  • 1/4 tsp (1.5g) fine sea salt
  • 2 cups (480ml) heavy whipping cream, cold
  • 1 can (14 oz / 397g) sweetened condensed milk
  • 1 tsp (5ml) pure vanilla extract

Instructions:

  1. Place the peeled peaches and lemon juice into a blender or food processor and blitz until the mixture is a smooth puree.
  2. Stir fine sea salt into the peach puree and set aside at room temperature.
  3. Beat cold heavy whipping cream on medium-high speed until stiff peaks form.
  4. In a separate large bowl, whisk together the sweetened condensed milk and vanilla extract until combined.
  5. Slowly pour the peach puree into the condensed milk mixture, stirring until the color is a uniform golden hue.
  6. Gently fold one-third of the whipped cream into the peach base to lighten the mixture.
  7. Fold in the remaining whipped cream using a figure-eight motion, stopping immediately when no white streaks remain.
  8. Pour the mixture into a metal loaf pan and smooth the top with a spatula.
  9. Cover tightly with plastic wrap, pressing the wrap directly onto the surface of the cream to prevent frost, and freeze for 8 hours.