• Before beginning anything, make sure your ice cream maker is frozen and prepped!

PEACHES

• Peel and slice the peaches, then place in a medium size bowl. Add the sugar and lemon juice and stir a few times to coat.
  4 large peaches1,2, ½ cup (100g) granulated sugar, 1 teaspoon fresh lemon juice
• Cover the peaches loosely and allow them to sit at room temperature in the sugar and lemon juice for 1 hour to soften and release their juices.
• Strain the peach syrup into a small bowl and set aside.
• Add the peaches to a blender or food processor and pulse a few times to turn the peaches into small pieces. Large pieces will be too hard to eat frozen, but some larger pieces are ok. When the peach pieces are to your liking, remove them from the blender or food processor and set aside.

ICE CREAM

• Place prepared ice cream maker attachment onto stand mixer fitted with the dasher.
• In a large bowl, combine the reserved peach syrup, heavy cream, milk, sugar, vanilla, and salt and whisk until everything is combined and the sugar starts to dissolve.
  2 cups (480mL) heavy cream, 1 cup (240mL) whole milk, ¼ cup (50g) granulated sugar, 2 teaspoons vanilla extract, ⅛ teaspoon salt
• Turn on the mixer so dasher is rotating and slowly pour ice cream mixture into the canister. Process according to manufacturer’s directions (it should take about 20-30 minutes).
• When ice cream is finished churning, remove the ice cream maker from the mixer, add the reserved peaches, and stir to distribute evenly.
• Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours.