Ingredients:

  • 1.5 cups graham cracker crumbs
  • 6 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar
  • 0.25 tsp salt
  • 2 cups fresh peaches, peeled and finely diced
  • 0.25 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch
  • 1 tbsp water
  • 2 cups heavy whipping cream, cold
  • 14 oz sweetened condensed milk, chilled
  • 1 tsp vanilla extract
  • 0.5 cup peach puree

Instructions:

  1. Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl until it looks like wet sand.
  2. Press the mixture firmly into the bottom of a parchment-lined springform pan and freeze for 10 minutes to set.
  3. Place diced peaches, sugar, and lemon juice in a saucepan over medium heat. Simmer for 5–8 minutes until the liquid reduces by half.
  4. Stir in the cornstarch slurry (cornstarch dissolved in water) and boil for 1 minute until thick and glossy. Remove from heat and cool completely.
  5. Beat the cold heavy cream in a large bowl until stiff peaks form.
  6. Gently fold in the chilled sweetened condensed milk and vanilla extract using a spatula.
  7. Fold in the peach puree until the cream is a pale orange hue.
  8. Pour half of the peach ice cream mixture over the chilled crust.
  9. Dollop spoonfuls of the cooled peach concentrate over the top and use a knife to swirl the fruit into the cream.
  10. Top with the remaining ice cream mixture and smooth the top with a spatula.
  11. Freeze for at least 6 hours or until the edges are firm to the touch.