Philadelphia-Style Peach Ice Cream

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup honey
• 1 teaspoon vanilla extract
• pinch of salt
• 2 very ripe peaches

1. Peel and slice one of the peaches. Reserve everything but the pit (the color of the skin helps give your finished product a slight peach color.)
2. In a saucepan, combine heavy cream, honey, vanilla, salt, and reserved peach. Bring to the first sign of a boil, then turn off immediately. Let peaches steep for at least an hour.
3. Add whole milk to the cream mixture, and place in the refrigerator to cool. While this is cooling, peel and slice the second peach. Place in food processor and pulse until just pureed, with a few small chunks. Set aside, covered, in refrigerator.
4. Strain cream mixture and pour into ice cream machine. Spin ice cream according to manufacturer's instructions, about 25 minutes. Right before the ice cream looks set (about 5 minutes before), swirl in the peach puree, using as much or as little as you like.
5. Pour into an airtight container and store in the freezer. To serve, keep in refrigerator about 10 minutes before scooping to soften.

heavy cream, milk, honey, vanilla, salt, very ripe peaches

Taken from food52.com/recipes/30510-philadelphia-style-peach-ice-cream (may not work)