Recipe for Peach Ice Cream: Silky

Instructions:

1. Toss diced peaches, sugar, and lemon juice in a bowl. Let them sit for 15 minutes until a syrupy liquid pools at the bottom.
2. Pour the peach mixture into a blender. Pulse for about 30 seconds until the mixture is smooth but still has a tiny bit of texture.
3. Put the peach puree in the fridge for 30 minutes to prevent the whipped cream from melting during the fold.
4. Pour cold heavy cream into a chilled bowl. Beat with a mixer until stiff peaks form and the cream holds its shape.
5. Use a spatula to gently fold the chilled condensed milk, vanilla, and salt into the cream slowly so you don't pop the air bubbles.
6. Swirl the chilled peach puree into the cream base. You can mix it completely or leave streaks for a marbled look.
7. Transfer the mix to an ice cream maker and churn per the directions.
8. If using an airtight container, press plastic wrap directly onto the surface of the ice cream. Freeze for at least 6 hours until firm.