Peaches and Ice Cream for 12 Scoops

Instructions:

1. Combine diced peaches, 1/4 cup sugar, lemon juice, and salt in a saucepan over medium heat. Simmer for 8–10 minutes until peaches soften and the liquid reduces into a thick syrup.
2. Transfer the peach mixture to a blender and pulse until smooth. Chill the puree in the refrigerator for at least 2 hours.
3. In a large chilled bowl, whisk together whole milk, 3/4 cup sugar, and salt until the sugar is completely dissolved.
4. Stir in the chilled heavy cream and vanilla extract until smooth, then fold in the chilled peach puree until the mixture is a uniform pale orange color.
5. Pour the mixture into an ice cream maker and churn according to manufacturer's instructions (typically 20–25 minutes) until it reaches a soft-serve consistency.
6. Transfer the ice cream into a freezer-safe container, press parchment paper onto the surface to prevent ice crystals, and freeze for at least 4 hours.