Ingredients:

  • 3 cups (450g) fresh peaches, peeled and diced
  • 1/2 cup (100g) granulated sugar
  • 1 tbsp (15ml) fresh lemon juice
  • 1/4 tsp (1g) 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 diced peaches, sugar, lemon juice, and salt in a saucepan over medium heat. Simmer for 15–20 minutes, stirring occasionally, until the peaches have broken down and the liquid has reduced to a thick, glossy syrup. Remove from heat and let it cool completely.
  2. In a chilled large bowl, pour in the cold heavy whipping cream. Use a hand mixer to beat the cream on medium-high speed until stiff peaks form.
  3. Gently fold the sweetened condensed milk and vanilla extract into the whipped cream using a spatula until combined.
  4. Swirl in the cooled peach reduction. Do not over-mix; leave some streaks of peach for a marbled effect.
  5. Pour the mixture into a freezer-safe container. Smooth the top with a spatula and press a piece of parchment paper directly onto the surface of the cream to prevent ice crystals from forming. Freeze for at least 6 hours or until firm.