Peach Ice Cream

Score the bottom of each peach with a small 'X'.

Blanch the peaches in boiling water for 20-30 seconds.

Immediately transfer the peaches to an ice bath to stop the cooking process.

Peel the skin from the peaches; it should come off easily.

Chop the peeled peaches into small pieces and place them in a large bowl.

Zest a lemon over the chopped peaches.

Add 1 teaspoon of freshly squeezed lemon juice.

Add the sugar and a pinch of salt to the bowl.

Mash the peaches with the sugar until the fruit is broken down and the sugar begins to dissolve.

Pour in the whole milk and heavy cream.

Whisk the mixture until just combined. Do not overmix or make it frothy.

Pour the ice cream base into your frozen ice cream maker container.

Churn the ice cream according to your machine's instructions until it reaches a thick, soft-serve consistency.

Scoop and serve immediately, or transfer to a freezer-safe container and freeze for a firmer texture.