Ingredients:

  • 2 cups (300g) fresh peaches, peeled and finely diced
  • 2 tbsp (25g) granulated sugar
  • 1 tsp (5ml) lemon juice
  • 1/4 tsp (1.25g) ground cinnamon
  • 2 cups (480ml) heavy whipping cream, chilled
  • 1 can (14 oz / 397g) sweetened condensed milk, chilled
  • 1 tsp (5ml) pure vanilla extract
  • 1/2 cup (75g) fresh peaches, finely chopped

Instructions:

  1. Combine diced peaches, sugar, and lemon juice in a saucepan over medium heat. Simmer for 10–15 minutes, stirring occasionally, until the liquid reduces by half into a thick, golden syrup.
  2. Remove the peach reduction from heat, stir in the ground cinnamon, and allow it to cool completely.
  3. In a chilled large bowl, beat the cold heavy whipping cream on medium-high speed until soft peaks form.
  4. In a separate bowl, whisk together the chilled sweetened condensed milk and vanilla extract until smooth.
  5. Gently fold the cooled peach concentrate into the sweetened condensed milk mixture using a rubber spatula.
  6. Carefully fold the whipped cream into the peach base in three separate additions, using a cut-and-fold motion to maintain aeration.
  7. Stir in the reserved finely chopped peaches, transfer the mixture to a 9x5 inch metal loaf pan, and freeze for 6 hours.