Ingredients:

  • 300g fresh yellow peaches, peeled and chopped
  • 50g granulated sugar
  • 15ml fresh lemon juice
  • 480ml heavy cream, chilled
  • 240ml whole milk, chilled
  • 150g granulated sugar
  • 5ml vanilla extract
  • 1.25ml almond extract
  • 1g fine sea salt

Instructions:

  1. Toss the chopped peaches with 50g of sugar and lemon juice in a bowl. Let them sit for 20 minutes until the peaches release their natural syrups.
  2. Pulse the macerated peaches in a blender until smooth, leaving a few tiny chunks if a rustic texture is preferred.
  3. In a large mixing bowl, whisk together the chilled heavy cream and whole milk.
  4. Gradually add the 150g sugar and salt, whisking until the sugar grains have completely dissolved.
  5. Stir in the vanilla and almond extracts.
  6. Pour the cream base into an ice cream maker. Once running, slowly pour in the peach puree and churn according to manufacturer's instructions until it reaches a soft-serve consistency.
  7. Transfer the churned ice cream into a freezer-safe container and press a piece of parchment paper directly onto the surface.
  8. Freeze for at least 4 hours, or overnight, for a professional scoopable finish.