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In a blender or food processor, blend the canned peaches until smooth. If you prefer a chunkier texture, pulse them a few times instead.
In a large mixing bowl, combine the heavy cream and condensed milk. Whisk until the mixture is smooth and slightly thickened.
Gently fold in the blended peaches into the cream and milk mixture. Ensure everything is well combined.
Pour the mixture into an airtight container and cover with plastic wrap or a lid.
Place the container in the freezer and allow it to freeze for at least 6 hours or until the ice cream is firm.
Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly for easier scooping.
Serving and Storage Tips:
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