Ingredients:

  • 2 lb fresh peaches, peeled, pitted, and diced
  • 1 1/2 cups granulated sugar, divided
  • 4 cups heavy cream
  • 1 cup whole milk
  • 1 tsp vanilla extract
  • 1/4 tsp kosher salt

Instructions:

  1. Peel, pit, and dice the 2 lbs of fresh peaches. Combine the diced peaches with 1/2 cup of the granulated sugar in a medium saucepan.
  2. Bring the peach mixture to a gentle simmer over medium heat. Cook for 7 to 8 minutes, stirring occasionally, until the peaches are softened and the liquid has reduced and thickened slightly, concentrating the fruit's flavor and reducing excess water.
  3. Remove the peach compote from heat and allow it to cool completely to room temperature.
  4. In a separate large bowl, combine the heavy cream, whole milk, the remaining 1 cup of granulated sugar, vanilla extract, and salt. Whisk vigorously until the sugar is completely dissolved (critical step to prevent grittiness).
  5. Once the peach compote is cool, stir it thoroughly into the dairy mixture. Transfer the combined base to an airtight container and refrigerate for a minimum of 4 hours, or ideally overnight. The base must be thoroughly chilled before churning.
  6. Churn the ice cream base according to your ice cream maker's instructions (standard compressor or canister machine) until it reaches the consistency of soft-serve.
  7. Transfer the soft ice cream to a freezer-safe container and freeze for 2 to 4 hours until it reaches a perfectly scoopable texture.