Ingredients:

  • 2 lbs fresh peaches, pitted and sliced
  • 1/4 cup granulated sugar
  • 1 tbsp lemon juice
  • 2 cups heavy cream, chilled
  • 1 cup whole milk, chilled
  • 3/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 pinch fine sea salt

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Toss sliced peaches with 1/4 cup (50g) sugar and lemon juice on a baking sheet.
  3. Roast for 12–15 minutes until the peaches are tender and smell caramelized.
  4. Transfer the roasted peaches and all the pan juices into a blender and puree until completely smooth. Let it cool completely in the fridge.
  5. In a large mixing bowl, whisk together the whole milk, 3/4 cup (150g) sugar, salt, and vanilla extract until the sugar grains have completely dissolved.
  6. Slowly stir in the chilled heavy cream, ensuring you do not over-whisk.
  7. Fold the cooled peach puree into the cream base until the color is a consistent pale orange.
  8. Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions.