At a glance
This peach ice cream starts with blanching and peeling fresh peaches, then caramelizing them with sugar to build deep flavor. After blending the peaches with their caramel juices and folding in whipped cream and condensed milk, the mixture goes into an ice cream maker or freezer to churn—just be ready to stir it by hand every hour if you're skipping the machine.
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Peel the peaches
Score the peach skins lightly with a cross-cut, place the peaches in a pot or bowl, and pour boiling water over them. After a few minutes, remove them, let them cool, then peel off the skins.
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Make the caramel
Melt the sugar in a pan. Once it turns into an amber-brown caramel, add the peaches and let them simmer briefly. If a few bits of caramel don't fully dissolve, don't worry. Let it cool.
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Blend and add the milk
Blend the peaches together with the caramel juices into a smooth puree, then stir in the condensed milk.
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How it went
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