Ingredients:

  • 1 can (15 oz / 425g) sliced peaches, drained well
  • 1 tbsp (15ml) fresh lemon juice
  • ½ tsp (2.5g) ground cinnamon
  • 2 cups (480ml) heavy whipping cream, cold
  • 1 can (14 oz / 397g) sweetened condensed milk
  • 1 tsp (5ml) pure vanilla extract
  • ¼ tsp (1.25g) fine sea salt

Instructions:

  1. Drain the canned peaches thoroughly, reserving 2 tablespoons of the syrup. Place the peaches, reserved syrup, lemon juice, and cinnamon into a blender. Process until the mixture is a smooth, velvety puree.
  2. In a chilled mixing bowl, pour in the cold heavy whipping cream. Use an electric mixer on medium-high speed until stiff peaks form.
  3. In a separate bowl, whisk together the sweetened condensed milk, vanilla extract, and sea salt. Gently fold the peach puree into the condensed milk mixture until combined.
  4. Using a rubber spatula, fold the whipped cream into the peach base in three stages using a cut and fold motion to keep air bubbles intact.
  5. Pour the mixture into a freezer-safe container. Smooth the top and press a piece of parchment paper directly onto the surface. Freeze for at least 6 hours or overnight.