*Use 4 peach halves in the ice cream base. Cut 4 halves into cubes. Slice the rest for serving if desired.
If you don’t want to have additional bits of peaches in the ice cream, you can use a small can [400 ml, 13.5 oz] instead.
Add all ingredients to a blender with just 4 peach halves. Blend until smooth and thick.
Place this mixture in a saucepan.
Heat and stir constantly until a thick custard is obtained. Do not allow the mixture to boil.
Transfer into a loaf pan. Allow to cool.
If using an ice cream maker:
Once cooled, cover and refrigerate for 3 hours until set. Then transfer the set custard to the ice cream maker and process according to manufacturer’s instructions.
If not using ice cream maker:
Once cooled, place the loaf pan directly in the freezer. Freeze for 3 – 4 hours.
Remove from the freezer, wait a few minutes then cut into cubes. Place in a blender. Blend to a slushy consistency. You may add a splash of coconut milk to help the blender. Or process in a food processor.
Place the ice cream back in the loaf pan. Stir in the peach cubes and mix well into the ice cream.
Freeze for at least 8 hours before serving.
To serve, leave the pan on the counter for a few minutes. Then scoop out and serve with slices of peach.